• 1 1/2 pounds meaty beef soup bones
  • 2 quarts water
  • 1 medium carrot, quartered
  • 4 black peppercorns
  • 3 teaspoons beef bouillon granules
  • 2 sprigs fresh parsley
  • 2 large onions, thinly sliced
  • 1/4 cup butter
  • 6 (1/2 inch thick) slices French bread
  • 6 slices Swiss cheese


In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.

Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350 degrees F for 50-55 minutes or until golden brown.