1 lb Beef bones for stock

12 c Water

2 tb Flour or cornstarch

1/2 c Milk

6 Onions--coarsely sliced

1/2 c Grated Gruyere, Parmesan, or

-Romano cheese Salt the pepper to taste Place the bones in a large pot. Add water and bring to a high boil. Lower the heat, cover the pot, and continue boiling for 3 hours. Let the stock cool and remove the bones. Take the fat from the top of the stock and place it in another casserole. Add the flour, milk, and half a cup stock. Dissolve well and cook the mixture for about 2 minutes, stirring continually. Add the mixture tot he soup, and also the sliced onions. Stir well and bring the soup to a second boil. Cover the pot and cook for about 30 minutes, over low-medium heat. Turn off the heat, add the grated cheese,

stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot. -----