French Onion Soup

• 4 to 5 large onions (4 to 5 c. minced)
• 3 Tbsp. butter or margarine
• 1/4 tsp. peppercorns, coarsely crushed
• 1 Tbsp. flour
• 3 (10 1/2 oz. each) cans condensed beef broth
• 3 c. water
• 1 bay leaf
• 6 to 8 slices French bread, toasted
• 1/2 c. grated Swiss cheese

1. Cook minced onions and peppercorns in butter or margarine over medium heat, stirring frequently, until onions are light brown. Sprinkle onions with flour.
2. Cook 1 minute, stirring constantly. Add beef broth, water and bay leaf.
3. Bring to a boil.
4. Reduce heat and simmer for 30 to 40 minutes.
5. Discard bay leaf.
6. Put soup in ovenproof soup tureen or large casserole.
7. Place toast slices on top.
8. Sprinkle with cheese.
9. Place under broiler or in a 400u0b0 oven until cheese melts.
10. Makes 6 to 8 servings.

onions, butter, peppercorns, flour, condensed beef broth, water, bay leaf, bread, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992464 (may not work)