2 c. thinly sliced onions
2 tbsp. salad oil
3 c. boiling water
4 beef bouillon cubes
1 c. bread cubes
1 tbsp. melted butter
2 tbsp. grated Parmesan cheese

Brown onions lightly in oil. Combine boiling water and bouillon cubes in a 2 quart saucepan. Add onions. Simmer, covered, until onions are tender, about 15 minutes. Toast bread cubes in 325 degree oven until completely dried out and lightly browned.

Toss with butter and cheese. Sprinkle on top of soup just before serving. This recipe makes 4 to 5 servings. The quantities may be halved, doubled or tripled without affecting quality.