Soupe a l’oignon


3 medium onions, thinly sliced
2 tbsp. butter
2 tsp. flour
4 c. hot water
2 beef bouillon cubes
French bread baguette, cut into thin rounds and toasted
Emmenthaler or Mozzarella cheese slices

Melt butter in soup pot; add onions and saute until lightly colored.  Stir in flour to thicken slightly.  Add water and bouillon cubes; cover and simmer 30 minutes. 

Place French bread round in the bottom of a soup bowl; add hot soup and top with a slice of cheese.  Place under broiler for a few minutes if browned cheese is desired.

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