1/2 c. butter (1 stick)
6 med. onions, sliced
1 (10 3/4 oz.) can cream of chicken soup
1 c. milk
Salt and pepper to taste
3/4 c. Swiss cheese, grated
French bread slices

Preheat oven to 350 degrees. Butter 2 quart shallow oval baking dish. Melt butter in large skillet over medium heat. Add onions and cook until tender and translucent, stirring frequently, for about 15 minutes.

Transfer onions to dish. Combine soup, milk, salt, and pepper in a bowl. Pour over the onions. Sprinkle with grated cheese. Dip the bread slices in remaining butter in skillet on one side (more butter may be added, if necessary). Arrange buttered side up over onion mixture to cover completely.

Bake until bread is golden brown, about 30 minutes. Serve hot.