6 med. onions, sliced then chopped in fourths
1/2 c. butter
1 tbsp. flour
2 tbsp. plus 2 tsp. beef stock base
1 c. burgundy wine
6 c. hot water
2 beef bouillon cubes
Dash of pepper
1/4 tsp. browning and seasoning sauce
French bread or hard rolls, thinly sliced
Grated Gruyere or Swiss cheese
butter

Saute onions in butter. When golden brown, add flour and stir until smooth. Add rest of ingredients and simmer all together for 30 minutes. Spread thinly sliced bread with butter. Toast in a 350 degree oven on a cookie sheet until crisp and lightly browned. Put soup into individual oven-proof crocks. Top with bread and a large helping of grated cheese. Put under broiler until cheese is melted and serve.