3 medium sweet onions (6 cups onion rings)

1/4 cup butter or margarine

2 tablespoons flour

2 (10.5 oz.) cans of condensed beef bouillon

2 1/2 cups water

6 slices French bread, cut 1-inch thick

1/2 cup grated Parmesan cheese

1/2 cup grated Swiss cheese

Peel and slice onions. Separate into rings. Saute onions in butter or margarine until soft and golden, about 20 minutes. Stir in flour. Gradually add bouillon and water. Bring to a boil and simmer 20 minutes. Meanwhile, toast the bread lightly. Place in 6 ovenproof soup bowls. Ladle soup over bread. Sprinkle with cheeses. Bake at 425 degrees for 10 minutes. Makes 6 servings.