3 tbsp. vegetable oil
3 lg. onions, thinly sliced
4 c. chicken broth
1/4 tsp. ground black pepper
6 thick slices French bread, toasted
1 c. grated cheddar cheese

In Dutch oven or large heavy saucepan over medium heat, heat oil; saute onions until transparent, about 5 minutes, stirring frequently. Add broth and pepper; bring to boiling point. Reduce heat; simmer uncovered 15 minutes.

Place 1 toasted French bread slice in bottom of each of 6 oven-proof soup bowls. Divide soup evenly between bowls; bread will rise to surface. Spread cheese on top and broil 3-5 minutes until cheese is melted.