- 2 tbsp (25 mL) soft margarine or butter
- 8 cups (about 2 to 3) (2 L) thinly sliced Spanish onions
- ¼ tsp (1 mL) dried thyme leaves
- ¼ tsp (1 mL) freshly ground black pepper
- 2 tbsp (25 mL) all purpose flour
- 3 cups (750 mL) reduced-sodium beef broth
- 3 cups (750 mL) water
- 6 slices French bread, about ¾-inch (2 cm) thick
- 1½ cups (500 mL) shredded light Swiss cheese
- In a Dutch oven or large heavy saucepan, melt butter over medium heat. Add onions, thyme and pepper; cook, stirring often, for 15 minutes or until onions are tender and a rich golden color. Blend in flour; stir in broth and water. Bring to a boil, stirring until thickened. Reduce heat to medium-low, cover and simmer for 15 minutes.
- Meanwhile, position oven rack 6 inches (15 cm) from broiler; preheat broiler.
- Arrange bread slices on baking sheet; place under broiler and toast on both sides.
- Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in large shallow baking pan. Ladle hot soup into bowls. Sprinkle with remaining cheese. Place under broiler for 3 minutes or until cheese melts and is lightly browned. Serve immediately.