1. In a large skillet, over medium heat, saute onions in butter until a rich golden brown, about 30 minutes; season with black pepper during this step. 2. Bring broth or water and beef bouillon to a boil in a large saucepan or Dutch oven. 3. Add onions and salt; simmer, on low, covered, for one hour. 4. To serve, place a slice of the toast in each of 5 serving bowls. 5. Top with soup and sprinkle with Parmesan cheese. 6. To serve gratineed, place toast slice in each bowl, ladle in soup, top with slice of Provolone or other semi-soft cheese (Mozzarella, Swiss, Gruyere), sprinkle with Parmesan cheese. 7. Run under broiler for a couple of minutes until cheese melts and just starts to brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
