2 tbsp. butter
3 med. yellow onions, thinly sliced
1 tbsp. flour
2 c. consomme
4 c. water
1 1/4 c. milk, scalded
Salt & pepper to taste
2 oz. Swiss cheese, grated
6 slices French bread, dried
Butter, melted

Place butter in skillet and heat on "burner with a brain" set at medium high flame and 325 degrees until flame reduces. Add onions and cook, stirring constantly, until onions are golden brown. Sprinkle with flour and continue to cook and stir until flour and onions are well browned. Stir in consomme and water. Bring to a boil and then lower temperature setting to 200 degrees. Simmer, uncovered, for 20 minutes. Add milk. Season with salt and pepper, if desired. Pour into heat-proof casserole or individual soup bowls. Sprinkle dried bread slices generously with grated cheese and pepper. Drizzle with melted butter and place on soup. Brown quickly under broiler flames. Makes 4 to 6 servings.