2 tbsp. butter
1 1/4 to 2 1/2 c. thinly sliced onions
5 c. meat stock, canned bouillon or diluted bouillon cubes
Salt and pepper to taste
1 c. finely grated aged Cheddar or Parmesan cheese
Croutons or French bread

Melt butter in saucepan. Add onions and saute until lightly browned. Add stock and simmer covered, about 20 minutes or until onions are just tender. Season with salt and pepper. Pour into soup bowls. Sprinkle with grated cheese and place croutons on top. If using French bread, place slices around edge of soup. Makes about 6 (8 oz.) cups of soup.

Soup may cook overnight in crockpot. Ladle into soup bowls. Add French bread on top of soup. Put 1/4 cup grated Cheddar cheese on top of bread. Place bowls on cookie sheet and bake at 350 degrees until cheese melts and soup is hot.