• 1kg (2 lb) sweet onions
• 250g (1/2 lb.) head Savoy cabbage
• 4 tablespoons butter
• 1 tablespoons all purpose flour
• 1/4 tablespoon salt
• 1 L (4 cups) beef broth
• thick slices of bread
• 250g (9 oz) fontina cheese, shredded

Fry sliced onions and cabbage on butter, over high heath, for 15 minutes untill lightly browned, stirring occasionally. Stir in flour and salt until blended. Add beef broth and 1 cup of water (250 ml) and heat to boiling. Reduce heat to low, cover and simmer another 20 minutes.
Toast bread slices for about 5 minutes. Preheat oven to 450 degrees. Spoon onion mixture into soup bowls, top with shredded fontina cheese and place 1 slice of toasted bread in each bowl . Bake soup until cheese melts and top is browned.