5 c  Thinly sliced red onions
3 tb Butter
3 tb Flour
1/2 c  Makers 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.