6 purple onions
3/4 stick butter
3 tbsp. flour
8 beef bouillon dissolved in 6 c. water
3 tbsp. Kitchen Bouquet
2 tbsp. cornstarch
1/2 c. water
Salt and pepper to taste
Croutons
Mozzarella or Swiss cheese

Slice onions thin. Saute in butter in covered pot until brown. Add flour. Simmer. Add bouillon cubes and water to onions. Simmer.

Mix cornstarch, Kitchen Bouquet and 1/2 cup water. Blend well and add to soup mixture. Simmer 30 minutes. Season with salt and pepper. Sprinkle each individual serving with cheese. Add croutons as you eat.