7 tbsp. butter (2 melted)
1 whole onion, peeled
6-8 yellow onions, thinly sliced
1 1/2 tbsp. flour
6 c. beef broth
Salt to taste
Pepper to taste
1 c. Swiss cheese, chopped
French bread

Cut French bread in 1/2 inch slices and toast in preheated 300 degree oven until dry and lightly browned.

Heat 1 tablespoon butter and saute the whole onion on all sides until very brown, almost burned. Reserve it. Melt the remaining butter and saute the sliced onions until dark gold, stirring often. Add flour, stirring constantly for 5 minutes, while flour browns. Add broth and whole onion. Simmer, covered, for 20 minutes. Add salt and pepper, if desired.

Mound cheese thickly on each piece of toast. Sprinkle melted butter over bread and cheese. Ladle hot soup into oven-proof bowls. Lay cheese toasts on top of soup. Put bowls on cookie sheet and slide under broiler for 1 1/2 to 3 minutes. Serve immediately. CAUTION: Bowls will be VERY hot.