French Onion Soup

Make day before

Melt butter in large pan. Add sliced onions and cook until tender. Add sugar and enough flour to dry up excess butter. Stir and cook one minute. Add beef consomme and water. Simmer 35-45 minutes. Season to taste with salt and pepper. Add enough water to bring soup to original level. Let set for one day in refrigerator.

To serve: Heat soup.

Slice and toast 8 slices of French bread. (at least one inch thick) Place a slice of French bread in each individual bowl, and pour the soup over bread. Sprinkle with cheese and place in 400 degree oven until cheese is brown. Remove from oven and sprinkle with more cheese.

Excess soup may be frozen.