1 loaf French bread
4 med. onions
1 lb. Swiss cheese
1 stick butter
2 cans consomme

Saute the thinly sliced onion in 6 tablespoons of the butter until a light golden brown. Add the consomme plus 2 cans of water. Simmer 30 minutes or more.

Cover the bottom of a large casserole with 34/ inch slices of French bread. Cover with slices of Swiss cheese. Add the soup mixture. Float slices of French bread that have been buttered on both side on top and cover with Swiss cheese slices. Bake at 350 degrees until a golden brown and cheese is melted.

NOTE: This is especially nice in individual casseroles and is great during those cold U.P. winters.