4 Slices Thick Cut Bacon
6 Cups Sliced Onions
1 Tsp. Salt
2 Tbs. All Purpose Flour
6 Cups Beef Broth
1 Cup {4 Oz.} Shredded Swiss Cheese, Divided
1/2 Tsp. Black Pepper
8 Slices Pumpernickel Bread, Cut Into Cubes, Toasted.
Parsley To Garnish

Cook Bacon In Dutch Oven Or Large Saucepan Over Medium-low Heat About 15 Minutes Or Until Crisp. Remove Bacon To Paper-towel Lined Plate, Leaving Drippings In Pan. Add Onions And Salt To Pan; Cook 10 Minutes Or Until Onions Are Golden Brown, Stirring Frequently. Add Flour; Cook And Stir 1 Minute. Increase Heat To High And Add Broth, Scraping Up Any Bits On Bottom Of Pan. Bring To Boil. Reduce Heat To Low; Stir In 3/4 Cup Cheese And Bacon. Cook Uncovered, 10 Minutes Or Until Thickened, Stirring Frequently. Stir In Pepper. Pour Into Soup Bowls; Top With Bread Cubes And Remaining Cheese And Parsley.

__________________
I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...