| 6 large sweet onions, thinly sliced |
| 6 tablespoons butter or margarine, divided |
| can (10.75 ounces) cream of celery soup, condensed* |
| 1/3 cup milk |
| 1/2 teaspoon black pepper |
| 2 cups grated Swiss cheese, divided |
| 6 slices French bread, cut 1-inch thick |
In a large frying pan, saute onions in 4 tablespoons butter 11–13 minutes, or until onions are tender.
In a large bowl, combine soup, milk, pepper, and 1 1/2 cups cheese.
Preheat oven to 350 degrees. Stir onions into soup mixture. Spread mixture into a greased 9x13-inch pan. Sprinkle remaining cheese over top. Melt remaining butter and brush it over one side of each bread slice. Place bread slices, butter side up, in the pan, making three rows. Bake 24–28 minutes. Cool 5–7 minutes before serving. Makes 6 servings.
* Other varieties of condensed cream soups may be substituted.