UNCLE JIM'S FRENCH ONION SOUP

5 cups yellow onions, thinly sliced
2 Tbsp oil
1/2 tsp sugar
3 Tbsp flour
2 quarts beef boullion
1/2 cup dry white wine

Cook onions SLOWLY for 15 minutes, stirring frequently.  Add sugar and salt.  Increase heat to medium.

Cook onions, stirring constantly, for 30-45 minutes, until onions are golden brown.  Add flour and stir constantly for 3-4 minutes.  Add boullion and wine.  Lower the heat and simmer for an hour.

Into each of six soup bowls, place soup,  Top with 1 Tbsp grated mozzarella and 1 tsp grated onion.  Stir.  Float a round of dry French bread or croutons on top of the soup. 

Take a pound of mozzarella cheese and cut into six equal chunks.  Grate each chunk on top of the soup bowls. 

Bake at 350 degrees for 15-20 minutes, until the cheese is nicely browned.  Broil if necessary to brown.  Enjoy!

KRAFT'S BOSTON CREAM PIE

1 package vanilla instant pudding
1 cup plus 2 Tbsp cold milk
1-1/2 cups Cool Whip, thawed
1 round yellow cake layer
1 square Baker's unsweetened chcolate
1 Tbsp butter
3/4 cup powdered sugar

Beat pudding mix with 1 cup milk and whisk for 2 minutes.  Stir in the Cool Whip. Let stand 5 minutes.  Meanwhile, cut the cake layer in half horizontally.

Stack the cake layers on a plate, spreading the pudding mixture between then.

Microwave the chocolate square with the butter for one minute or until butter is melted.  Stir until the chocolate is completely melted.  Add sugar and the 2 Tbsp milk and mix well.  Spread over the top of the cake.  Chill for an hour before serving.