1 1/2 lbs. onions
1/4 c. butter
6 c. beef bouillon (6 cubes)
6 toasted slices French bread
Provolone cheese
Mozzarella cheese
Pepper

Peel onions and slice thinly. Brown lightly in butter. Add to beef bouillon and simmer, covered about 30 to 35 minutes. Season with pepper and salt (optional) to taste. Put soup into individual casseroles. Top with toasted bread, adding cheeses on top. Return to oven or broiler so to melt cheeses. Serve hot.