2 tbsp. butter
4 cups sliced onions, about 3 large onions
1 tbsp. flour
Salt and pepper
2 10-ounce cans beef broth
1 bay leaf
6 slices French bread
1 cup shredded Swiss cheese
1. In a saucepan, melt the butter. Add the onion slices,stir, cover and cook over low heat for a full 20 minutes,stirring now and then. The onions will be very soft. Sprinkle on the flour and stir until well blended. Add the beef broth and bay leaf with 1 1/2 cups of water. Bring mixture to a boil,lower heat and simmer, uncovered, for 20 minutes.
2. Toast the bread. Ladle the soup into 6 ovenproof bowls set on a baking sheet. Put a slice of bread on each bowl, sprinkle with cheese and cook under the hot broiler just until the cheese is melted. Makes 6 servings
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