6 c. sliced onions (Spanish or Bermuda)
1 clove garlic, minced
1/4 lb. sliced mushrooms or 1 can mushrooms
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. Parmesan cheese, grated
2/3 c. Swiss cheese, shredded
1 beef bouillon cube
1/2 c. hot water

Saute onions, garlic and mushrooms in butter until tender. Blend in flour, salt and pepper. Arrange half the onion mixture in buttered 2 quart casserole. Combine the 2 cheeses and sprinkle half the cheese mixture over onions. Top with remaining onion and cheeses.

Dissolve bouillon cube in water and pour over onion and cheese combination. Bake for 20 minutes at 375 degrees. Garnish with parsley. Leftovers make great onion soup base.