Onion Soup

3 lbs. onions (sliced thinly)

2 Tbs. of oil (vegetable oil or butter can be used)

1 tsp black pepper

2 tsp. salt

1/4 cup flour

6 cups of water (bring to a boil before using)

Sauté onions in the oil over a low flame until clear. Stir often to avoid onions from browning. Add in the flour and spices and slowly add the hot water while stirring. This will help avoid lumps in the soup.

Cook for at least one hour over a low flame. Taste before serving.

To serve: Toast Italian or French bread slices on both sides, then melt a heaping spoon of mozzarella cheese over one side. Spoon very hot soup into a bowl (preferably one with a cover). Place the hot bread with the melted cheese into the soup. Cover and serve.