My mom found this recipe some time ago, it is the simplest and easiest onion soup recipe I have ever seen. One of the things I always liked about the recipe is using chicken broth (many recipes call for beef broth). I think it makes it lighter and less salty.
Ingredients
4–5 large onions, thinly sliced
3 Tablespoons butter
¼ teaspoon pepper
1 Tablespoon flour
4 cups chicken broth
1 ½ cups water
8 slices French bread, toasted
½ cup shredded Swiss cheese
Directions
In a soup kettle or Dutch oven, sauté the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for one minute or less.
Add the broth and water, simmer for 30–40 minutes stirring occasionally.
In each bowl, lay one piece of toasted bread with shredded or sliced cheese on top. Ladle the soup on top and serve.
If you prefer you can top the soup with the cheese and bake at 400 degrees for 10 minutes.
Makes about 8 servings.