SGK: I found 2 French Onion Soup recipes for you but I doubt they are the "Original". The best way is to look up their onion books.... But never theless, do have a look at these 2...
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French Onion Soup

Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoon Butter
2 Tablespoon Vegetable oil
2 Pound Onions (about 7 cups) -- thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoon Flour
2 Quart Beef stock, fresh or canned
CROUTES
12 sl 1" thick French bread
2 Teaspoon Olive oil
1 Garlic clove -- cut
1 Cup Imported Swiss -- freshly
-grated OR combination of
-Jack and Parmesan or your choiceIn a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for
seasoning and add salt and pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325=B0.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
the soup into an ovenproof tureen or individual soup bowls, top with
crotes, and spread the grated cheese on top. Sprinkle the cheese with a
little melted butter or olive oil. Bake.

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French Onion Soup

4 Large Vidalia or Yellow Onions
3 TBSP Margarine
1 TSP Coarse Ground Pepper
1 TBSP Flour
30 Ozs Beef Broth (Undiluted)
30 Ozs Chicken Broth (Undiluted)
2 Bay Leaves
Sliced French Bread
1 Cup Grated Gruyere or Swiss Cheese
Peal onions and slice thinly. Saute onions and pepper in margarine until golden brown. Sprinkle with flour and stir. Gradually add broth while stirring. Add Bay leaves and bring to a boil. Reduce heat and cook for one hour. Discard bay leaves. Put soup into broilerproof soup tureens. Toast french bread slices until golden brown. Place bread on top of soup and sprinkle with cheese. Put soup tureens six inches below preheated broiler. Brown until cheese melts. Enjoy!