French Onion Soup

At the request of others here is my version of French onion soup. Hope it's comprehendible. Any questions just drop me a line.
Hi! So happy to share this is the best and easy.
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> Start with 2-3-4 different types of onions'
> Red, White, Spanish etc. Doesn't matter
> Slice 'em but not too thin.
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In a pan melt butter or margarine and fry onions till golden.
> (How many? Depends on how much soup.
> Unfortunately, I'm like grandma don't measure.)
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> Let's start with
> 5 pretty large onion's to
> 4 cans of College Inn Beef Broth
> Put the fried onions in a soup pot. Add 3 of the 4 cans to the pot
> The 4th can use to get all the good brown scrapings off of the bottom of the fry pan that you fried the onions in; than put that in the soup pot with the rest of the soup and onion
> Simmer till your heart's content adding nothing but pepper if you choose.
> When the soup/onion mixture tastes like onion it's ready. Can be 1 hour or 2 depends on how strong you want the onion flavor.
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> Cheeses:
> Regular swiss (at least 6 full slices per serving)
> Greuyre (sp?)Chunk. Slice 4-6 peels (using a potato peeler; some people call them shavings) per bowl or get the "laughing cow" creamy Greuyre 1 rectangle per bowl. This type of Greuyre makes for a creamier consistensy in the soup. I kinda like it better give the soup body but not easy to find.
> Put the hot soup in a oven proof individual soup crock dish about 1/4 " from the top.
> Than put the greuyre in and stir it around briskly with a fork.
> Now comes the Madeira up to almost the top and stir again.
Marsala can be used it's cheaper but after you spent all the money and time on the other ingredients just go for it. Unless you nip at it like Julia LOL it will last a year or so.
> Than a piece of stale (rock hard)Italian bread (toasted and buttered or not).
> Than atop the bread your sliced Swiss at least 4-6 slices more if you like (sliced thin though)
> It's OK if it flops over the sides that's the best!
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> Place under the broiler till golden brown.
> Be careful, it's real hot use 2 oven mitts to take it out of the broiler
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> Enjoy and think of me. Make sure your partner has one too so both of your breathes smell the same LOL
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> Now you can make your own beef broth but gads that's work!
> Do Not Use Campbells beef broth or bullion cubes. Swanson may work but I've never tried it. College Inn is so much less salty.
> No Lipton either ;-)
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> Sounds difficult. No Way. You will love it especially on a cold winters nite. No need for an entree this is a meal in itself.
> Enjoy Carol
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