6 tbsp. butter
8 onions, peeled & sliced
1 1/2 qt. boiling water
7 beef bouillon cubes
1/2 c. cooking sherry
Salt
Quick grind black pepper
6 slices toasted French bread or Holland rusk
1/2 c. grated Parmesan cheese

Start oven at hot, 425 degrees.

Melt butter in 2 quart saucepan. Cook onions in butter 10 minutes or until soft and transparent. Stir once or twice. Dissolve bouillon cubes in boiling water. Add salt and pepper if needed. Stir. Add to onions. Cook uncovered over low heat about 10 minutes. Add wine. Stir and cook about 10 minutes. Pour soup into 6 individual soup casseroles (preferably earthenware). Place toast on top. Sprinkle toast with cheese.

Bake in oven about 20 minutes or until very hot and cheese melts. Serve soup with extra cheese on top. Instead of oven, casseroles may be placed in microwave oven to melt cheese. Serves 6.