• 1 tb Butter
  • 1 lg Onion, sliced thin
  • 2 ts Flour
  • 1/4 c Dry white wine*
  • 5 c Water
  • 4 ts Beef bouillon, or cubes
  • Freshly ground pepper
  • 4 sl French bread
  • 1 c Swiss cheese, shredded

Melt butter in large saucepan. Add sliced onion, cover, cook over low heat about 5 min until onion is tender. Remove lid, increase
heat to high. Cook and stir until onions are golden. Reduce heat, stir in flour and wine. Simmer 1 min. Add water and bouillon cubes.
Bring to a boil, reduce heat and simmer 5 min. Season to taste with salt and pepper.

Place bread slices in 325F oven 5 min to dry. Pour soup into 4 heated ovenproof bowls. Place a slice of bread on top of each; allow bread
to soak up soup, then cover with 1/4 cup cheese per bowl. Bake at 325F 25-30 min until cheese is lightly browned.

MY WAY: Start a loaf of French Bread in the bread machine so it is finished about 15 min. before you want to eat. Slice onion or chop
(not too fine) in a food copper. Use water instead of wine and leave out the flour. Add 1 tsp extra liquid bouillon (eg. Oxo). If you
don’t have fresh bread to serve on the side, dry croutons (bread cubes) are good on top of the soup. Sprinkle with parmesan. WARNING:
Guests may fill up on the bread/soup and not have room for dinner!