4 med. onions
1 stick butter
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
6 slices French bread
6 slices Swiss cheese
1 c. evaporated milk
8 c. chicken broth
Parmesan cheese

In a Dutch oven saute onion in butter. Stir in flour and cook over low heat for 10 minutes. Gradually stir in chicken broth. Bring to a boil, stirring constantly. Add milk, simmer over low heat about 35 to 40 minutes. Have oven-proof bowls on hand. Put one slice of bread and one slice of cheese in each bowl. Fill with soup. Sprinkle with Parmesan cheese. Bake at 350 degrees 10 to 15 minutes. Serves 6.