1/4 lb. butter
1 1/2 lbs white onions; thinly sliced
1 qt beef stock
1 qt chicken broth
1/8 tsp black pepper
1/2 tsp celery salt
1/4 tsp salt
1 bay leaf
1 tbsp worcestershire sauce

1. Slice onions thinly and saute lightly in butter, saute until the onions become clear.

2. Mix all together simmer till onion is tender but not too soft, this can take about 30 minutes or so. Sprinkle with Parmesan cheese and garlic croutons

We have also tried cooking this soup on low in a crock pot and have had excellent results.