4 1/2 lb Onions, chopped
3 c Vegetable shortening
2 qt Water
1 tb Salt
1 t Pepper
3 qt Beef stock
25 ea Toast slices
1 1/2 c Parmesan cheese, grated
Simmer onions in shortening until light brown. Cover with water and cook for 10 minutes in covered pan. Add seasonings and beef stock. Cut slices of toast into fancy shapes and place one in each soup plate. Pour the hot soup over, sprinkle with cheese and serve. Source: Chef’s Guide to Quantity Cookery – J. H. Breland : (c) 1947 Harper & Brothers