2 tbsp. butter
4 white onions, peeled & sliced
1 tbsp. flour
1/4 c. dry white wine
5 c. cold beef stock
1/2 c. grated Gruyere or Swiss cheese
4 toasted round French bread
Pinch thyme
Pinch marjoram
Bay leaf
Several drops Tabasco
Salt & pepper

Cook onions in butter, uncovered, 15 minutes over medium low heat, stirring often. Add flour; mix well. Cook 2 minutes over low heat. Add wine and cook 2 minutes. Stir occasionally. Pour in beef stock, season and add all herbs. Stir and bring to boil. Cook soup, partially covered, 20 minutes over low heat. Stir occasionally. Place 2 tablespoons cheese in bottom of oven proof soup bowls. Pour in soup and top with toasted bread. Broil in oven for 5 minutes or until lightly browned.