5 c Thinly sliced red onions

3 tb Butter

3 tb Flour

1/2 c Maker's Mark

2 qt Beef broth

1/4 ts Basil

8 sl French bread, toasted

1 c Grated swiss cheese

In a dutch oven, saute sliced onions in butter until soft. Stir in flour to form a paste; pour in bourbon, stirring until smooth. Gradually stir in broth; season with basil and simmer 30-40 minutes. Drop into bottom of each soup bowl a slice of toasted French bread, fill with onion soup and sprinkle with cheese. Broil until cheese is golden and bubbly. Serve immediately.