1 or 2 med. onions (chopped small)
1 tbsp. Poupon mustard
2 cans hot beef consomme (mixed with 1/2 can or less of water each)
1/4 c. olive oil
1/4 c. butter
1/2 c. white wine
1 tsp. ground black pepper
croutons (from small French bread)

Saute onions in olive oil and butter until tender. Add mustard, pepper, and wine. Cook 2 or 3 minutes longer on low heat. Put consomme in separate pan. Add sauteed onion mix. Put mixture into onion soup bowls. Put one crouton on each bowl. Croutons can be made by using French bread cut thin and coated with melted butter, garlic powder, basil leaves, grated cheese. Sprinkle a little of each. Roast in the oven until croutons are hard. Don't burn. Next, put three or four 1/2 ounce slices of Swiss cheese on each bowl of soup. Put in oven at medium heat until cheese melts and the consomme is hot. If you have a microwave, put the bowls in the microwave and time cook it until cheese melts and consomme is hot. Makes about 6 servings.