ONION SOUP AU FROMAGE
Slice 6 ordinary onions or 3 large Spanish ones, and put in frying pan with 2 heaping tablespoons of butter, and let fry very slowly until the onions are a rich dark brown,—about fifteen minutes; then scrape the contents of the pan into a large marmite, add 1 large tablespoon of butter, some pepper and salt, and nearly fill the casserole with tepid water, or with water in which onions have boiled; cover and let cook slowly half an hour, and then stir in 2 teaspoons of soup browning. Take 4 thick slices of dry rye bread, spread them thickly with grated cheese, and lay these in the soup pot; remove the cover and let cook five minutes more, and serve in the marmite.