Ingredients
4 to 5 large Vidalia or sweet onions, chopped3 tablespoons butter1/4 teaspoon pepper1 tablespoon all-purpose flour4 cups beef broth1-1/2 cups water1 bay leaf8 slices French bread, toasted1/2 cup shredded Swiss cheese
Preparation
In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally.
Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.
