10-12 lg. onions, thinly sliced
1/2 c. butter
2 tbsp. olive oil
1 tsp. garlic salt
1 tsp. Liquid Maggi
1 tsp. Accent
1 drop Tabasco sauce
2 tbsp. tomato puree
2 tbsp. beef base (Spice Island)
1 tbsp. Dijon mustard
6 cans beef consomme
1 c. dry red wine
Juice of 1 lemon
Splash of brandy
Dark rye bread slices
1/2 c. Parmesan cheese
2-3 c. grated Swiss cheese
2-3 tbsp. chopped parsley

Heat butter and olive oil in heavy casserole and add onions. Cool over medium heat until golden in color about 30 minutes. Stir occasionally so they don't burn. Add all ingredients through lemon juice. Stir and bring to boiling then reduce and simmer uncovered for 1 hour. Add brandy and chopped parsley. Put in bowls or large server. Cover with slices of rye bread generously coated with Parmesan and grated Swiss.

Place in 350 degree oven until cheese is melted. Bread can also be put on cookie sheet and melted in the oven then place on top of soup if bowls can't go in oven. Makes 6 servings.