1/3 c. butter
4 lg. yellow onions, thinly sliced
1 tbsp. flour
1 1/2 tsp. salt
1 (1 lb. 12 oz.) can tomatoes, undrained, or 4 c. Italian plum tomatoes in chunks
6 slices toasted French bread, 1" thick
2 c. grated cheese (Gruyere, Swiss or cheddar)

Saute onion in Dutch oven with butter, stirring until golden, 15 minutes. Add flour and cook until it turns golden; add salt and 4 cups water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes.

Meanwhile, put tomatoes through blender to make a puree. Add to onion; simmer, covered, 15 minutes.

Pour soup into individual heat proof bowls or into a large, shallow one. Arrange toast on top; sprinkle with cheese. Run under broiler 3 to 5 minutes, or until cheese melts and brown slightly. (If your bowls are not broiler safe, a hot oven will do the trick also.) Makes 6 servings.