1/3 c. butter
3 c. sliced onions
2 tbsp. flour
7 c. beef broth
1/2 tsp. freshly ground black pepper
6 slices French bread, toasted
6 thin slices Gruyere or Swiss cheese
4 tbsp. grated Gruyere or Swiss cheese
1/4 c. red wine, optional

Melt butter in heavy saucepan. Add onions and saute over very low heat until brown, stirring frequently. Add flour and mix until smooth. Add broth and wine gradually, stirring constantly. Add pepper. Cover and cook over low heat for 30 minutes. Put slice of toast in each soup plate. Place a slice of cheese on the bread and pour the soup over it. Place under the broiler for 1 minute to melt the cheese, if desired. Sprinkle with grated cheese and serve. Serves 6.

For a complete light meal to serve with fruit or salad, make the soup above, add bread slices, then top with the following souffle mixture and bake in a preheated 450 degree oven for 8-10 minutes, or until risen and golden. 6 tbsp. grated cheese, as above 2 heaping tbsp. flour 2 stiffly beaten egg whites 1 1/2 c. warm milk Salt & pepper

Heat butter, stir in flour, cook for 2 minutes, then add the warm milk, stirring until smooth. Add cheese, let it cool, then season and fold in the beaten egg whites. Spoon this over bread and bake as directed above. Serve immediately.