2 1/2 lbs. onions
3 cans Campbells beef consomme
1 1/2 c. water
6 oz. aged Swiss cheese
1/3 c. butter
French bread

Slice onions in rings and saute in 1/3 cup butter until transparent. Put onions, butter, consomme and water into a soup kettle. Simmer for 2 hours. Slice French bread into thin slices and toast them under broiler. Grate the cheese. In a casserole, put 1 1/2" deep soup mixture. Sprinkle 1/2 of cheese over soup, then toasted bread layer. Repeat for 2 layers. Top with remaining soup. Cover and bake at 350 degrees for 1/2 hour.