FRENCH ONION SOUP

4 medium onions, sliced
2 tablespoons margarine or butter
1-1/2 cups water
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 bay leaf
2 cans (10-1/2) ounces each condensed beef broth
4 slices French bread, toasted
1 cup shredded Swiss cheese (about 4 ounces)
1/4 cup grated Parmesan cheese

Cover and cook onions in margarine in 3-quart saucepan over low heat. stirring occasionally, until tender, 20 to 30 minutes. Add water, pepper, thyme, bay leaf and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove bay leaf.
Set oven control to broil and/or 550 degrees; Place 1 slice toasted bread in each of 4 ovenproof bowls or individual casseroles. Pour in onions and broth; top with Swiss cheese. Sprinkle with Parmesan cheese.
Place bowls in jelly roll pan or on cookie sheet. Broil with tops about 5 inches from heat just until cheese is melted and golden brown, 1 to 2 minutes. Serve with additional French bread if desired.
4 servings.

Microwave Directions:
Place onions and margarine in 2-quart microwavable casserole. Cover tightly and microwave on high (100%) 3 minutes; stir. Cover and microwave until onions are tender, 3 to 5 minutes. Add water, pepper, thyme, bay leaf and broth. Cover tightly and microwave to boiling, 7-1/2 to 11-1/2. minutes. Remove bay leaf. Place toasted bread in 4 microwavable bowls or individual casseroles. Pour in .onions and broth; top with cheeses. Microwave uncovered on high (100%) until cheeses melt. 1 to 2 minutes.