2 lg. onions
4 tbsp. butter or more
3 1/2 c. basic broth
4 thin slices French bread
4 thin slices Gruyre cheese

Peel the onions and slice thin. Put onions in a 2 quart saucepan with 3 tablespoons butter. Cook slowly until onions are golden not browned. Dust the onions with flour; stir and cook until flour has browned. Add the broth. Salt and pepper to taste. Cook covered 10 to 15 minutes. Meanwhile, put in each soup bowl 1 slice bread topped with 1 slice of cheese. Pour in the hot soup, cover the bowls and let stand 5 minutes before serving. Serves 4.