Serves 4-6

1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
6 cups thinly sliced onions (about 4 medium)
4 cans (14.5 ounce each) beef broth
1/2 teaspoon hot pepper sauce, divided
1 tablespoon butter or margarine, softened
6 slices French bread
2 tablespoons grated Parmesan cheese
Melt Crisco in a Dutch oven over medium high heat. Add onions and cook until tender but not brown, stirring occasionally.
Add broth and 1/4 teaspoon hot pepper sauce. Bring to a boil; reduce heat and simmer covered for 30 minutes.
When ready to serve, blend butter and remaining 1/4 teaspoon hot pepper sauce. Toast bread slices on one side under broiler. Spread un-toasted side with hot pepper sauce butter and sprinkle with Parmesan cheese. Place under broiler for 1 minute or until cheese is bubbly. Pour soup into a tureen or bowls and float bread slices on top.