1/2 c. bacon drippings or shortening
5 med. yellow onions (about 1 1/4 lbs.) thinly sliced to make 5 c.
2 tbsp. flour
7 c. beef stock or 3 cans (10 1/2 oz.) beef consomme diluted with 2 cans of water
1/2 tsp. salt
1/4 tsp. pepper
6 slices French bread, toasted
6 thin slices Swiss cheese
1/4 c. Parmesan cheese

In 5 quart heavy pan heat drippings. Add onion and saute until golden brown, about 20 minutes. Stir in flour, brown slightly. Gradually add stock, stirring. Add salt and pepper and cook, covered, over low heat for 30 minutes.

In 6 heatproof bowls, place a slice of toast; cover each with cheese; pour soup over top. Sprinkle with Parmesan cheese. Put under broiler just to melt cheese. 6 servings.