1/2 lb butter or marg, 1 pkt french onion soup, 2-3 french sticks.
Cream softened butter with soup mix. Cut bread diagonally into slices. Spread cuts of bread generously with butter mix. Sandwich together in loaf shape. Wrap in foil, leaving partially opened at top. Bake in moderate to hot oven for 15-20 mins until loaves are crisp.
Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.
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