This makes 6 to 8 servings. Has more flavor if made ahead.
4 to 5 large onions (sliced or minced)
3 T. butter
1/4 t. peppercorns (coarsely crushed)
1 T. flour
3 can (10½ oz. each) condensed beef broth
3 c. water
1 bay leaf
6 to 8 slices French bread, toasted
½ c. grated Swiss cheese
- Cook onions in butter with peppercorns.
- Stir often until onions are light brown.
- Sprinkle onions with flour and cook 1 minute.
- Add broth, water and bay leaf.
- Bring to a boil then simmer for 40 minutes. Discard bay leaf and correct seasoning.
- Turn soup in to 1 larger or individual soup tureens.
- Place toast on top and sprinkle with cheese.
- Put under the broiler or in a 400° oven until cheese turns golden.
