4 onions, sliced
6 c. chicken consomme or bouillon
1 clove garlic, crushed
French bread
Swiss or Jack cheese

Preheat oven to 400 degrees. Saute onions in a little butter, olive oil and saffron. Add garlic and 1 teaspoon flour. Saute another 6-7 minutes. Add bouillon; cook 10-15 minutes. Slice bread and bake until dry and crisp. Put several slices in each onion soup bowl. Add soup. Top with 1/4 inch slices of cheese (do not let it hang over). Bake 35 minutes.