4 lg. onions
1/4 c. butter
1 tbsp. flour
1 1/2 qts. beef broth or consomme
Bay leaves
Salt
Pepper
French bread or English muffins
Parmesan, Gruyere, Swiss or Romano cheese

Peel and thinly slice onions into rings. In a large saucepan, saute the onion rings in butter very gently over low heat, stirring constantly with a wooden spoon until they are an even golden brown. Sprinkle flour over the onions and stir until blended. Gradually add beef broth, stirring constantly until soup begins to boil.

Lower heat and simmer soup for about 20 minutes. Add bay leaves, and other seasonings to taste. Serve in individual French onion soup crocks. Top with either toasted French bread or 1/2 of a toasted English muffin. Cover the bred with grated cheese or a combination of cheeses. Bake in a 400 degree oven until cheese browns.