4 tablespoons of sweet butter
1 1/2 pounds of onions, thinly sliced
1 teaspoon salt
2 quarts condensed beef broth
12 1/4 in inch slices of French bread
1 1/2 cups grated Frantal Emmental
In a large soup kettle, heat butter. Add onions and cook over gentle heat stirring occasionally until lightly browned.
Add salt and continue to cook for three minutes.
Add the broth, stir and simmer for 30 minutes.
Adjust seasoning to taste.
On a cookie sheet, bake the bread slices at 300 degrees for 20 minutes.
Brush both sides with butter and bake for 10 minutes longer.
Fill each bowl with the soup and a generous quantity of Frantal Emmental, two slices of bread per bowl.
Place bowls on a cookie sheet and heat under a broiler for 10 minutes or until the cheese is thoroughly melted.
Serves 6 people.