Serves: 6
3 tablespoons butter
3 onions - large
1 Tablespoon of flour
½ teaspoon salt
1/8 teaspoon of black pepper
5 vegetable bouillon cube, broth
5 cups water
6 slices French bread
2 tablespoons Parmesan cheese
8 ounces Swiss cheese
In a saucepan, melt butter.
Add sliced onions, and cook over low heat stirring occasionally until
golden brown. Stir in flour, salt and
pepper. Add bouillon cubes and
water. Cover; bring to a boil, then
reduce heat, and simmer for 20 minutes.
Preheat oven to 425°. Sprinkle one tablespoon of Parmesan cheese on the bread slices. Toast in the oven; set aside. When soup is cooked, transfer to an ovenproof tureen or a large casserole. Top with toast. Sprinkle on remaining Parmesan cheese. Top the entire surface of soup with the Swiss cheese. Place in oven for about 15 minutes or until cheese melts. For extra crustiness, place soup under broiler for a few seconds.