French Onion Soup

Melt butter or margarine in a heavy skillet or Dutch oven. Heat until bubbling hot.

Add sliced onions, cover and cook until onions are heated through (approximately 5 minutes).

Uncover and cook until onions are tender and dark brown.

Onions should be well browned before broth is added.

Combine onions, salt, pepper and broth; heat thoroughly (if canned bouillon is used, omit the salt and add 1/2 cup water).

Let stand on very low heat for 30 minutes to allow flavors to blend.

Ladle soup into tureen and top each serving with one crouton round and 1/4 cup shredded Swiss cheese on each crouton.

Bake in 400° oven for 15 minutes or cheese is melted and golden brown.

Serve at once.