2 Yellow Onions
2 White Onions
1 Red Onion
Peal the onions, cut in half, then slice in 1/4 inch thick slices.
Saute the onion in a large skillet or stock pot until translucent, add onions & butter to the stockpot, add 4 boxes or 10 cans of beef stock, add 1/4 worstchire sauce. Cook on high the mixture comes to a boil.
Refrigerate overnight.
To serve bring the soup to a boil, in a thick stoneware bowl add shredded swiss cheese in the bottom of the bowl, then ladle the soup over the cheese and serve.
