2 tbsp. butter
4 white onions, peeled and sliced
1 tbsp. flour
5 1/4 c. water
Pepper
5 bouillon cubes
1/2 c. sharp cheese
4 toasted rounds French bread
Pinch of thyme, marjoram, bay leaf
Several drops Tabasco

Heat butter in saucepan; when hot, add onions; cook uncovered, 15 minutes over medium-low heat. Stir often, scraping bottom of pan to brown onions. Add flour, mix well; continue cooking over low heat for 2 more minutes. Mix water, bouillon, thyme, marjoram, bay leaf and Tabasco in bowl. Stir into onions, cook soup partially covered for 20 minutes over low heat, stirring occasionally.

Place 2 tablespoons cheese in bottom of an oven-proof soup bowl. Pour in soup and top with toasted bread. Cover with remaining cheese, adding more, if necessary. Broil in oven 5 minutes or in microwave until cheese melts.