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1. Slice 2 large yellow onions and saute in a medium saucepan with 2 tablespoons of olive oil. Cook on medium until light brown.
2. Add 3 cans of condensed beef broth (plus 3 cans of water, as directed for condensed soup). Season with salt and pepper to taste, stirring together on medium heat until bubbling.
3. Cut a baguette into 1-inch-thick slices and toast.
4. Pour soup into bowls, dunk toast into each and sprinkle generously with grated Gruyere cheese. Voila!
Serves 4.
