6 finely chopped onion
3 1/2 tbsp. butter
1 tbsp. flour
8 c. beef stock
Grated Parmesan cheese
Salt and pepper
6 thin slices French bread (1 for each bowl)

Fry onions lightly in butter in saucepan on slow heat. When golden brown, sprinkle with flour and continue cooking slowly until brown. Add beef stock, season with salt and pepper. Simmer 15 minutes. Toast bread in oven (not toaster) until golden brown. Arrange in soup bowls, cover with cheese and pour hot soup mix over bread and cheese. The soup may be served au gratin by using casserole dish. Sprinkle cheese over the soup and brown in oven for few minutes. The secret of the soup is slowness in preparation and age. Better the second day.