Golden Onions

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6 medium onions, sliced
3/4 cup butter, divided
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cups milk

2 Tbsp. chicken bouillon granules
1/4 cup Burgundy wine
3/4 pound Gruyere or Swiss cheese, shredded
1 French bread baguette, sliced into 1/2-inch rounds
4 Tbsp. butter, melted

In large skillet, sauté onions in 1/2 cup butter, over medium heat, stirring frequently until transparent, about 15 minutes. Transfer onions to buttered 2 quart shallow baking dish. Set aside. In large saucepan over low heat, melt remaining 4 Tbsp. butter. Whisk in flour and stir for 2 minutes. Add salt, pepper, milk and bouillon granules, stirring constantly until thickened. Stir in Burgundy. Pour sauce over onions. Sprinkle with shredded cheese. Dip one side of bread slices in 4 Tbsp. melted butter. Place slices, buttered side up, over sauce, covering sauce completely. Bake at 350 degrees for 30 minutes or until bread is completely browned.

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