6 lg. strong flavored onions, sliced as thin as possible
3 tbsp. butter
6 c. hot water
8 veg. cubes, dissolved
8 fresh sorrel leaves, chopped fine

Melt butter in large frying pan. Add 1/2 of the onions. Cover and cook slowly until brown. (Don't cook too fast, they will scorch.) Cook until almost mushy. Cook the other half of the onions the same way.

In large kettle add the hot water with vegetable cubes dissolved and chopped sorrel. Add browned onions and simmer at least 1 hour on low heat. Serve with croutons and grated Parmesan cheese or put hot, cooked soup in individual bowls, with croutons and a slice of mozzarella cheese. Brown cheese under broiler. Serves about 8. Takes about 1 1/2 hours to put together.