3 med. onions, sliced
2 tbsp. butter
4 c. beef consomme (below)
2-4 slices French bread, toasted
Monterey Jack cheese, sliced

Cover and cook onions in butter over low heat, stirring occasionally, 30 minutes. Add consomme; heat to boiling. Reduce heat; cover and simmer 30 minutes.

Pour soup in oven safe bowls (2-4 depending on size). Place slice of toasted French bred in each bowl; then top with slices of cheese. Place bowls on cookie sheet and place in 400 degree oven for 10 minutes or until cheese is browned and bubbly.

BEEF CONSOMME:

2 cans (10 1/2 oz. each) condensed beef broth
1 soup can water
1 sm. onion, sliced
1 sm. carrot, sliced
1 sm. stalk celery, sliced
2 sprigs parsley
1 sm. bay leaf
1/8 tsp. dried thyme leaves

Heat all ingredients to boiling; reduce heat. Cover and simmer 30 minutes; strain.