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Onion Soup, with Cheese

(Italy.) This is a favorite soup at the French and Italian restaurants in New York. It is the "plat de jour" for Mondays. Slice four large onions very thin, fry them in butter, and add them to 1 quart of well-flavored beef consomme. Put these in an earthen pipkin or marmite, and arrange on top four slices of toasted bread, on which sprinkle 2 tablespoonfuls of grated Parmesan cheese. Keep these hot, and serve in the dish, one slice of toast for each person. Small yellow bowls, such as are used for custards, etc., are generally passed with the soup, instead of ordinary soup plates. The foreign flavor depends greatly upon such trifles, imitating the inns of the old country.