2 lbs yellow onion
2 tbsp butter
2 tbsp flour
2 tbsp olive oil
4 cans (14 ounces each) beef broth
1 cup water
Pepper
2 cups grated swiss cheese
1 Loaf French Bread

Cut onion into small slices (leave them in the fridge for several hours beforehand - you won\'t cry as much).
In a large pot, heat butter and oil at medium heat.
Add onions and pepper. Cook for 10 minutes or until onions begin to soften.
Reduce heat to low, add 1/2 cup of beef broth and cook slowly for 90 minutes to 2 hours, stirring occasionally until onions are dark.
Add flour to onions, stir and cook for 2 minutes.
Slowly stir in remaining broth and water, simmer at medium heat for 10 minutes.

Heat oven at 350 degrees.

Cut French bread in 1-inch pieces, place on baking sheet and bake until dry, about 5 minutes per side.
Pour soup into heat-proof bowls, float bread pieces on top, and cover with grated cheese.
Bake until golden brown, about 2-3 minutes.
Serve with French bread.