3 tbsp. butter
1/2 c. chopped onions, fresh or frozen
1 tbsp. flour
4 c. water
3 tsp. instant beef bouillon or 3 beef bouillon cubes
1 (16 gram) pkg. onion dip mix (approximately 1 tbsp.)
1/4 tsp. marjoram
4 slices bread, toasted
4 tbsp. grated Parmesan cheese

Heat butter in saucepan; add onions and saute until lightly browned. Add flour, stir until lightly browned, then pour in water, bouillon, onion dip, and marjoram. Bring to boil; reduce heat. Cover and simmer 30 minutes.

To serve, pour into 4 ovenware bowls or a 6-cup casserole. Place toast (either triangle half slices or rounds) on soup; sprinkle with cheese and place under broiler until melted and bubbly. Serve piping hot. Serves 4. (The slices from a round loaf of bread fit beautifully.)