A hearty country style soup, this pleasing comvination of onions and cheese can be a meal in itself

In 12 cup dutch oven or saucpan, over medium high heat; heat oil. Add onions and garlic; cook stirring occasionally, for 10 minutes or until onions are transparent and tender. Stir in flour and continue to cook, stirring, 10 minutes longer or until mixture turns brown without burning. Stir in broth, salt and pepper; cover pan and simmer for 25 minutes. Meanwhile, toast bread slices. On a jelly roll pan, place 4 oven proof bowls or small crocks. Ladle 1 cup soup into each bowl. Sprinkle 1 tsp of the parmesan cheese over each bowl of soup, then top with a slice of toast. Sprinkle equal amounts of Swiss cheese over bread, then remaining parmesan. Bake in a 350 F oven for 20 minutes or until cheese melts and begins to brown. Serve immediately. Makes 4 cups or 4 servings.