4-5 lg. Spanish onions (4-5 c. thinly sliced)
3 tbsp. butter
1/4 tsp. peppercorns, coarsely crushed
1/4 c. sugar
1 tbsp. flour
3 (10 1/2 oz.) cans condensed beef broth
3 c. water
1 bay leaf
6-8 slices French bread, toasted
1/2 c. grated Swiss or Mozzarella cheese

Slice onions. Saute along with peppercorns in butter in heavy saucepan over medium heat. Cook, stirring frequently, until onions are light brown. Sprinkle onions with sugar and flour. Cook 1 minute, stirring constantly. Add beef broth, water and bay leaf. Bring to boiling. Simmer 30-40 minutes. Discard bay leaf. Correct seasoning. Turn soup into oven proof soup tureen or individual French onion soup crocks. Place toast slices on top. Sprinkle with cheese. Place under broiler or in 400 degree oven until cheese turns golden. Makes 6-8 servings.