6 c. sliced yellow onions
4 tbsp. butter
8 c. beef broth
1/2 tsp. freshly ground pepper
6 slices toasted French bread
1 1/2 c. grated Parmesan cheese
Dash of cognac or dry sherry

Saute onions with butter in a large pan until golden brown. Add the broth and pepper. Cover and cook slowly over a low heat for 30 minutes. Transfer to onion soup bowls and add a dash of cognac or dry sherry. Top each serving with a slice of toasted French bread sprinkled with Parmesan cheese. Cover and heat in oven for 10 minutes at 325 degrees.