French Onion Tomato Soup

• 1/3 cup butter or margarine
• 4 large yellow onions, thinly sliced
• 1 tablespoon flour
• 1 1/2 teaspoon salt
• 1 (1 lb. 12 oz.) can tomatoes, undrained,
• OR
• 4 cups Italian plum tomatoes in chunks
• 6 slices toasted French bread, 1" thick
• 2 cups grated cheese (Gruyere, Swiss or cheddar)

Directions:
Saute onion in Dutch oven with butter, stirring until golden, 15 minutes. Add flour and cook until it turns golden; add salt and 4 cups water. Bring to a boil; reduce heat, and simmer, covered, 10 minutes. Meanwhile, put tomatoes through blender to make a puree. Add to onion; simmer, covered, 15 minutes. Pour soup into individual heat proof bowls or into a large, shallow one. Arrange toast on top; sprinkle with cheese. Run under broiler 3 to 5 minutes, or until cheese melts and brown slightly. (If your bowls are not broiler safe, a hot oven will do the trick also.)