5 medium onions
Peel and thinly slice onions. Heat 3 Tbsp. butter in a heavy 3-quart saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1 Tbsp. cheese; broil until cheese is melted.
To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown.
Makes 6 servings
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