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

Oven at 350 degrees, use 2 quart casserole. Melt butter and saute onions for 15 minutes. Transfer onions to buttered casserole. Combine soup, milk, salt and pepper. Pour over onions. Grate cheese on top. Dip French bread cubes into butter and place on top of casserole. Bake uncovered for 30 minutes. Serves 6.