This soup, which is easily and cheaply prepared, is in great favor in the rural parts of France.

Cut four medium-sized onions into dice, put them into a stew-pan with two ounces of butter, and cook very gently for an hour, being careful that the onions do not become discolored. Next add half a pint of white stock, or water, a pint of milk, and one or two slices of bread reduced to crumbs, and simmer the whole gently for about three-quarters of an hour. Then pass the whole through a fine sieve, return it to the stewpan, and make very hot.

Season with pepper and salt to taste, and sprinkle in two tablespoonfuls of grated cheese gradually, stirring briskly meanwhile. Serve as hot as possible.