Ingredients
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3 tbsp. butter or margarine 2 large yellow onions, peeled, halved lengthwise, and cut crosswise into very thin slices 1 1/2 tsp. all-purpose flour 4 cups beef broth 1/4 tsp. salt 1/4 tsp. black pepper 4 slices French bread, about 3/4 thick 4 thin slices Swiss cheese (about 4 ounces)
Procedure
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Melt 2 tablespoons of the butter in a 3-quart saucepan over moderate heat.
Reduce the heat to moderately low, add the onions, and cook, uncovered,
for 10 minutes, or until golden but not brown, stirring occasionally. Stir
in the flour and cook for 1 minute. Add the beef broth, salt, and pepper,
and simmer, covered, for 10 minutes. Taste, and add additional salt and
pepper if needed. While the soup is simmering, spread the remaining
tablespoon of butter over the slices of bread, and top each slice with a
piece of the cheese to completely cover the bread. Preheat the broiler 5
minutes before the soup is done. Just before serving, place the bread
slices briefly under the broiler about 3 inches from the heat until the
cheese melts. Put one slice into the bottom of each soup bowl and ladle
the hot soup over it.
