6 lg. - huge yellow onions
1 stick butter
2 1/2 - 3 lbs. beef roast
Smoked parvolone cheese, sliced
English muffins

In a large pot, place roast and cover with water. Boil until roast comes apart. Make sure there is plenty of fluid. This takes about 4 to 5 hours. During the time the roast is cooking, peel and slice onions into 1/2" to 3/4" rings. Place in large skillet with butter and cook until onions are transparent and golden brown. Put onions in meat base and salt and pepper to taste. Refrigerate overnight. The next day, remove fat from the top and reheat. In individual bowls, fill with soup placing muffin then cheese on top. Broil until cheese is bubbling. Serve immediately. Soup base freezes well. Serves 6 people. This recipe can be doubled.