1 1/2 lb. yellow onions
2 cubes chicken bouillon
4 c. water
4 to 8 slices French bread (3/4 inch thick, toasted)
8 oz. Mozzarella cheese, sliced
1/3 c. Parmesan cheese, grated
1/4 c. butter
2 cubes beef bouillon
1/8 tsp. pepper

Cut onions crosswise; place in 3 quart casserole. Cut butter into 4 pieces, add to casserole. Microwave, covered, at high power until onions are soft and translucent, 6 to 8 minutes. Stir once during cooking.

Stir onions to separate into rings. Add chicken bouillon, beef bouillon, water and pepper. Mix well. Microwave covered at high until thoroughly, 4 to 6 minutes.

Ladle soup into 4 individual casseroles, dividing evenly. Top with toasted bread slices. Place sliced Mozzarella over bread slices. Divide Parmesan evenly over casseroles. Microwave, uncovered, at high power until cheese is melted, 5 to 7 minutes; rearrange casseroles once or twice during cooking.

Note: You may put casseroles in 350 to 375 degree oven until cheese is melted and browned.