2 to 4 tbsp. butter
2 tbsp. vegetable oil

Stir in 7 cups onions for 20 to 30 minutes until onions are rich in golden brown color. Sprinkle 3 tablespoons flour over onions. In a separate pan, bring 2 quarts beef stock to simmer and stir hot stock into onions. Return soup to low heat and simmer for 30 to 40 minutes. Add salt and pepper for taste. 12 to 16 (1 inch thick) slices of French bread; spread with butter and toast in oven until dry. Pour soup over toast and sprinkle with grated Swiss or Parmesan cheese and broil.