ON
5 medium onions, sliced 1/2 Tsp. salt
3 Tbs. butter/margarine 1/8 Tsp. pepper
1 1/2 quarts beef broth Cheese Croutons (see recipe below)
Saute onions in melted butter in a large saucepan. Cook slowly, stirruin until glen (about 10 minutes).
Blend in beef broth, salt, and pepper. Bring to boiling, cover, and simeer 15 minutes.
Cheese Croutons:
6 slices French bread, toasted 2 Tbs. butter/margarine 1/4 cup (1 ounce) grated Gruyere or Swiss cheese
Spread one side of each bread slice with butter. If necessary, cut bread to fit size of bowl. Sprinkle cheese over buttered
toast. Place under brolier until cheese melts.
Presentation:
Pour soup into warm soup bowls or crocks. Float a cheese crouton in each bowl of soup.
