Onion Soup Gratinee

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

1. Slice and mince onions.
2. Melt butter in heavy saucepan; add onions and peppercorns.
3. Cook, stirring constantly until light brown.
4. Sprinkle onions with flour; cook 1 minute, stirring constantly.
5. Add beef broth, water and bay leaf.
6. Bring to boil. Simmer 30 to 40 minutes.
7. Discard bay leaf and season to taste with salt and pepper.
8. Pour into ovenproof tureen.
9. Top with toast slices and sprinkle with cheese.
10. Place under broiler until cheese turns golden.
11. Serves 6 to 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360941 (may not work)