Baked Onion soup -
4 onions thinly sliced, T Butter, 1 T Flour, 1 quart of beef stock or bouillon, 4 thin sliced French bread toasted, 1/2 lbs. Swiss cheese, 1/4 lbs. parmesan cheese grated.
Sauté the onions in butter until golden brown. Stirring constantly about 20 minutes. Stir in flour cooking 2 minutes. Preheat broiler. Add bouillon to onions and cook
20 minutes, pour into soup crocks. Top crock with slice of bread, cheese. Place on cookie sheets under hot broiler. Serve immediately.
