Preparation: Easy. Cost: Inexpensive. Preparation time: 50 minutes total; 10 minutes broiling time. Oven temperature: 450 degrees, middle rack.

4 lg. onions
2 tbsp. butter
2 tbsp. all-purpose flour
4 c. water
2 vegetable bouillon cubes
1 bouquet garni: 1 parsley sprig, 1 thyme sprig, 1 bay leaf
1/2 tsp. salt
Dash ground pepper
2/3 c. white wine
4 slices French bread
3/4 c. grated Cheddar or Swiss cheese

Peel and slice onions. In a skillet, saute onions in butter over low heat until soft and lightly brown. Sprinkle with flour. Add water, stirring. Crumble bouillon cubes and add to pan. Add bouquet garni, salt and pepper. Bring to a boil. Cover. Cook for about 20 minutes. Add white wine to soup. Transfer soup to individual oven-proof soup bowls or an oven-roof large bowl. Place sliced bread on top. Sprinkle generously with grated cheese.

Heat at 450 degrees for about 10 minutes until cheese melts and turns golden brown. Good served with: A red wine or mineral water, as desired.

All nutritional information is per single serving: Calories: 286. Protein: 10 g. Carbohydrates: 37 g. Sodium: 1005 mg. Fat: 11 g. Cholesterol: 33 mg.

Tips: Prepare a large amount of soup. Freeze. Add bread and cheese when reheating.