Scalloped Onion And Potato Soup

The daily fare

6 tablespoons butter
3 large onions, thinly sliced
2 potatoes, thinly sliced
4 cups fresh or canned beef stock or broth
2 cups water
3 cups heavy cream
Salt
Freshly ground black pepper
2 to 3 cups grated Parmesan and Swiss cheeses, mixed together

Melt the butter in a large casserole or pot. Add the onions and cook
over medium heat, stirring, until brown and caramel colored, about 15
minutes. Add the potatoes, stock, and water. Cover and bring to a boil.
Reduce the heat to low and simmer until the potatoes are tender, about
45 minutes. Add the cream and reheat. Season to taste with salt and
pepper. Top with the cheeses.

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