4 to 5 lg. onions
3 tbsp. butter
1/4 tsp. black pepper
1 tbsp. flour
3 cans beef broth, undiluted
3 c. water
1 whole bay leaf
Salt and pepper
6 to 8 slices French bread
2 tbsp. Parmesan cheese
1 c. grated Mozzarella cheese

Peel and slice onions very thin. Melt butter in a large Dutch oven and add onions and black pepper. Saute onion mixture, stirring frequently until onions are light golden brown. Sprinkle onions with flour and stir until flour disappears. Cook one minute longer, stirring constantly; remove from heat. Gradually add beef broth; stir in water and bay leaf. Return to moderately high heat and bring to a boil. Reduce heat to low and cook onion soup, uncovered for 45 minutes. Discard bay leaf.

To serve, toast 4 French bread slices. Place the soup in onion-soup bowls and place on a cookie sheet. Place toast on top of soup and sprinkle with Mozzarella cheese and Parmesan cheese. Place in broiler until cheese is browned.