1/3 c. butter
5 med. onions, thinly sliced (about 5 c.)
2 tbsp. flour
7 c. beef broth
1/2 tsp. salt
1/4 tsp. pepper
6 slices toasted French bread
6 slices Gruyere cheese
1/2 c. Parmesan cheese
1/2 c. sherry, vermouth or white wine

In 5 quart pan heat butter and add onions. Saute about 20 minutes. Stir in flour and brown slightly. Gradually add stock, salt and pepper. Cook covered for 30 minutes. Add sherry and season to taste. Pour into bowls and top each bowl with a toast slice. Place a slice of Gruyere cheese on top of each toast slice and broil long enough to melt cheese. Garnish with Parmesan cheese.