|Onions||4 Large, sliced|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Basic beef stock||6 Cup (96 tbs)|
|French bread slices||8 , toasted|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Gruyere cheese/Swiss cheese||1⁄4 Cup (4 tbs)|
1 Saute onion in butter or margarine in Dutch oven 15 minutes, or until lightly browned. Stir in beef stock, salt and pepper. Bring to boiling; reduce heat; cover; simmer 30 minutes.
2 Ladle soup into 6 ovenproof soup bowls or 12-ounce custard cups, or an