4 to 5 large onions (4 to 5 cups minced)
1/4 tsp. peppercorns, coarsely crushed
3 tbsp. butter
1 tbsp. all-purpose flour
3 (10 1/2 oz. ea.) cans condensed beef broth
3 cups water
1 bay leaf
6 to 8 slices French bread, toasted
1/2 cup grated Swiss cheese

Cook minced onions and peppercorns in butter over medium heat, stirring frequently, until onions are light brown. Sprinkle onions with flour. Cook 1 minute, stirring constantly. Add beef broth, water and bay leaf. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes.

Discard bay leaf. Put soup in ovenproof soup tureen or large casserole dish. Place toast slices on top. Sprinkle with cheese. Place under broiler or in a 400°F oven until cheese melts.

Makes 6 to 8 servings.

Submitted by: Lisa Clark