4-6 tbsp. butter
2-3 tbsp. vegetable oil
3 lbs. onions, thinly sliced
1 tsp. salt
3-4 tbsp. flour
2 - 2 1/2 qts. beef stock (I use beef bouillon cubes)

Melt butter with oil over medium heat in a large soup pot. Stir in onions and salt, cook uncovered over low heat for about half an hour - or until the onions are a rich golden brown. Stir occasionally. Sprinkle flour over onions, keep stirring, for 2 or 3 minutes.

Meanwhile, in a separate pot, simmer stock. Stir hot stock into onions. Simmer for 45 minutes, skimming off fat occasionally. Sample, add salt or pepper if needed. Olive oil Cut up garlic clove Swiss cheese Parmesan cheese (whole or grated)

While soup simmers, preheat oven to 325. Spread slices of bread in one layer on baking sheet. Bake 15 minutes. Lightly oil both sides, turn over and bake until dry and light brown. Rub with garlic clove.

Ladle soup into ovenproof bowls. Place bread on top, thoroughly cover with mixture of Swiss slices and Parmesan cheese. Bake approximately 15 minutes (until cheese melts) at 375. Slide soup under broiler for just a minute to lightly brown.

Serves 8 - 10 - 12 depending on appetites. With a salad and dessert, a great Sunday night supper!