2 lg. sweet onions, sliced and separated
1/2 lb. Swiss cheese, grated (or Monterey Jack)
1 can cream of chicken soup
2 tbsp. butter
1/2 c. milk
1 tbsp. soy sauce
1/4 tsp. pepper
French bread slices, buttered

Simmer onions in butter until nearly tender. Place in 1 1/2 quart casserole. Top with cheese and pepper. Mix soup, milk and soy sauce together and pour over onions. Stir lightly. Overlap the buttered bread slices in a ring on top, buttered sides up. (One inch buttered bread cubes can be substituted - just scatter on top.) Bake 350 for 30 minutes.