4 lb. beef foreshank
2 Spanish onions
1/2 head celery, coarsely chopped
1 1/2 lb. bermuda onions, thinly sliced
3 c. freshly grated Mozzarella cheese
7 1/2 pints water
salt and pepper
1/2 c. butter
Melba toast

Remove as much fat as possible from the beef and place in a large covered kettle with the cold water. Bring to a boil, reduce heat and simmer for 1 hour. Cool overnight in refrigerator, skim fat and strain stock. Add the sliced Spanish onions, celery, salt and pepper and simmer for 3 hours. Strain stock, discard vegetables and return to clean pan. Melt butter in sauce pan and saute Bermuda onions until soft and golden. Add onions to stock and simmer for 1 hour. Cover bottom of individual soup dishes with thinnest possible slice of melba toast. Sprinkle some cheese on toast and gently ladle soup stock over top so that toast floats. Spinkle more cheese on top of soup. Place in 350 degree oven for 10 minutes or until cheese turns to golden brown. Serve with melba toast or slice white bread very thin and dry in 300 degree oven until crisp and golden (approximately 15 minutes). Serves 6.