Serves: 8
Total Calories: 104

2 large onions, sliced
2 tablespoons butter
1 (10 3/4-ounce) can cream of chicken soup
1 soup can milk
1/2 - 1/3 cup grated Swiss cheese
salt and pepper to taste
6 slices French bread, buttered (preferably sourdough)

Slowly cook onions in butter until limp and golden, about 20 minutes. Place in a 2-quart casserole. Combine soup, milk, cheese, salt and pepper. Heat. Pour 1/2 the mixture over the onions. Place bread on top (if bread is too fresh, toast slightly). Pour remaining soup mixture over bread. May be made a day ahead. Bake at 350° for 1 1/2 hours.

Nutritional Facts:

Serves: 8
Total Calories: 104
Calories from Fat: 71

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