What you will need:
4-5 large Yellow Onions (1.5lb.)

3 tbsp. Butter or Margarine

1/4 tsp. coarse ground Black Pepper

1 tbsp. All-purpose Flour

3 cans Beef Broth, undiluted

3 c. Water

1 Bay Leaf

Salt & Pepper

6-8 slices French Bread

2 tbsp. Parmesan Cheese

1 c. grated Gruyere or Swiss Cheese 

Peel Onions; cut off root ends. Using a large chef's knife, slice onions thinly (about 5 cups). Put butter in a 4 quart saucepan and heat over med-high heat until butter melts. Add onions and ground pepper to butter. Sautée onion mixture, stirring frequently with a wooden spoon, until onions are a light golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook 1 min. longer, stirring constantly with wooden spoon. Remove from heat. Gradually add beef broth, stirring onion mixture constantly; stir in water and bay leaf. Return to moderately high heat to low and cook onion soup, uncovered for 30 to 40 minutes. Discard bay leaf. Taste onion soup and add salt & pepper if desired. Turn soup into a broiler proof soup tureen, casserole or individual soup bowls or a jelly-roll pan. Toast the French bread slices in a toaster. Arrange toast on top of soup (do not push them down). Sprinkle the toast liberally with the Parmesan and grated Gruyere cheese. Place broiler proof tureen or bowls 6 inches under a preheated broiler or place in an oven preheated to 425F. Broil or bake soup until cheese melts and turns golden. Remove from oven; serve immediately. Serves 4 - 6. Soup can be refrigerated before bread and cheese are added.

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