8 md Onions
1 qt Bouillon
6 sl French bread, thin
Parmesan Cheese

Peel, slice, and saute onions in butter until golden. Place in an
ovenproof casserole. Bring bouillon to a boil and pour over onions.
Cover bread slices with cheese and float on top the soup. Place in a
hot oven, or under the broiler until the bread and cheese turn a
golden brown.