Instructions

In a heavy casserole or saucepan, saute 4 chopped onions in 1 tablespoon each
of butter and bacon fat until they are soft and just beginning to brown.

Stir in 3/4 cup of fine vermicelli, broken in pieces, and let them take

on a little colour. Blend in 3 tablespoons of tomato paste and add

6 cups of good beef or chicken stock or consomme. Simmer the soup for

10 minutes and serve it with grated Parmesa