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4 Tbsp. margarine
6 large yellow onions, peeled
and thinly sliced
1 tsp. sugar
1/2 tsp. salt
1 tsp. dried thyme leaves
3 Tbsp. all-purpose flour
8 c. rich beef broth
1/2 c. water
2 Tbsp. lemon juice
freshly ground black pepper
4 to 6 slices stale bread
1 to 1 1/2 c. grated Jack
4 to 6 tsp. margarine
Dijon-style mustard
minced parsley

Heat margarine over medium heat in a soup pot until it
foams. Add the sliced onions; toss to coat completely. Reduce
heat to low and cover. Cook onions 15 to 20 minutes or until
softened and translucent. Uncover pot, raise heat to medium,
sprinkle onions with sugar, salt and thyme; saute very slowly
until onions are rich, golden brown, about 45 minutes. Sprin-
kle browned onions with flour and cook 2 to 3 minutes, stir-
Ladle in the simmering beef broth, whisking to incorpo-
rate liquid. Add the water and simmer the soup 30 minutes.
Add lemon juice and cook 10 minutes longer. Season with pepper
to taste. Toast bread slices under broiler on one side.
Remove slices and spread each with 1 teaspoon margarine and a
thin film of mustard, on untoasted side. Place bread slices,
buttered side up, on baking sheet.
Top each slice with 1/4 cup grated cheese. Broil until
cheese is bubbly. Ladle hot onion soup into wide shallow
serving bowls. Sprinkle with minced parsley. Top with cheese
bread. Serve at once. Serves 4 to 6.

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