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Tzivvelle Suppe
Onion Soup, Pennsylvania Dutch

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3 T butter
2 c chopped onions
5 c beef broth or bouillon
salt and pepper
6 slices toast
1/2 c grated cheese

Melt butter, add chopped onions, cook until onions are lightly browned. Add bouillon and simmer 15 minutes. Season with salt and pepper if broth is used, go easy if commercial bouillon is used. Place toast in soup bowls, pour soup over it, and sprinkle thickly on top with cheese. The cheese may be placed on the toast before the soup is poured or can be sprinkled on top afterward. Serves 6.

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