2 tbsp. butter
2 tbsp. all purpose flour
Dash pepper
1 1/2 c. water
1/4 c. dry sherry or dry white wine
2 tsp. instant beef bouillon granules
1 lb. beef stew meat, cut into 1 inch cubes
2 lg. onions, cut into wedges
4 thin slices French bread, toasted or 3/4 c. plain croutons
1/3 c. shredded Swiss cheese
2 tbsp. grated Parmesan cheese
Snipped parsley, optional

In a medium saucepan melt the butter. Stir in the flour and pepper. Add water, sherry, and bouillon granules to saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in the stew meat.

Place the onion wedges in a 1 1/2 quart casserole; spoon the meat mixture atop. Cover casserole and bake in a 375 degree oven for 1 3/4 to 2 hours or until the meat is tender. Arrange bread atop. Sprinkle with the Swiss cheese, Parmesan and parsley, if desired. Return casserole to oven. Bake, uncovered, for 5 minutes more. Makes 4 servings.