6 med. onions, sliced thin chopped in fourths
1/2 c. butter
1 tbsp. flour
2 tbsp. & 2 tsp. beef stick base
1 c. burgundy wine
6 c. hot water
2 beef bouillon cubes
Dash of pepper
1/4 tsp. browning & seasoning sauce
French bread or hard rolls, thinly sliced
Grated Gruyere or Swiss cheese
butter

Saute onions in butter. When golden brown, add flour and stir until smooth. Add rest of ingredients and simmer all together for 30 minutes. Thinly slice French bread or hard rolls and spread with butter. Toast in a 350 degree oven on a cookie sheet until crisp and lightly brown. Top soup with bread slices and a large helping of grated cheese. Put under broiler until cheese is melted and serve immediately.

If you have French serving bowls or other oven proof bowls, you can put under the broiler with a serving of soup in each. Serves 6-8.