Separate onions into rings. Saute onions in oleo
about 20 minutes until soft and golden. Stir in
flour. Gradually add bouillon and H20. Bring to boil
and simmer 20 minutes.
Meanwhile toast bread lightly. Place in 4 oven proof
soup bowls. Ladle soup over bread. Sprinkle with
cheese. Bake at 425 degrees for 10 minutes.
Originally Submitted
9/8/2013
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