6 medium red onions, sliced thin
4 oz. butter
1 gal. beef stock or beef broth
3 teaspoons oregano
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
24 slices Swiss cheese, two slices per bowl
12 teaspoons parmesan cheese
24 slices toasted French bread, 1/4 inch thick
Melt butter in large sauce pan, saute onions in hot butter until golden brown.
Add beef stock, seasoning and simmer for 20 minutes.
Check for seasoning and add salt and pepper if necessary.
Toast sliced French bread in hot oven.
Set soup up in soup bowl, top with 2 French bread toast slices, Swiss cheese, and 1 teaspoon of Parmesan cheese.
Return soup to very hot oven or salamanderÂ to melt the cheese before serving.