5 qts. onions, thinly sliced
2 gal. beef bouillon (or 2 gal. water & 48 beef bouillon cubes)
2 lbs. Swiss cheese, grated
1 lb. Parmesan cheese, grated
3/4 lb. butter
1/2 c. flour
32 slices French bread
Salt & pepper

Melt butter in a steam-jacketed kettle or sauce pot; add onions and saute slowly until tender. Stir in flour and cook 2 to 3 minutes. Stir in bouillon and heat to simmering, cover and cook 40 to 50 minutes. If necessary, season to taste. Soup is ready to serve or freeze for future use.

Toast French bread slices in slow oven until crusty. When ready to serve: Portion soup to crocks. Float toast then top with 1 ounce Swiss cheese and 1/2 ounce Parmesan cheese. Place in 475 degree oven and brown (approximately 10 minutes). Serves 32 cups.