1 lb. onions
Butter
1 oz. flour
6 c. consomme
6 c. water
Salt & pepper

BOUQUET GARNI:

2 bay leaves
1/2 oz. parsley
1 celery stalk
Thyme
Croutons
Swiss cheese

Mince the onions and heat them in butter until they are half cooked, (semi transparent). Sit 1 ounce flour over them and complete the cooking, stirring occasionally to avoid burning the flour. Add the consomme and water; bring to a boil. Add salt and pepper. For the bouquet garni, combine bay leaves, parsley, celery and thyme. Must be tied together to facilitate removing it after cooking is done. Add to the soup and cook for 25 minutes. Pour the soup into bowls. Place croutons on top and grate Swiss cheese over them. Heat until the cheese is melted and serve at once, very hot. Makes 4 to 6 servings.