• 1/4 cup butter or margarine
• 1 1/2 lbs onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp sugar
• 7 cups beef broth
• 1/2 cup white wine (optional)
• 8 slices French bread, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 lb Swiss, Gruyere or Muenster cheese, slices

1. Preheat oven to 375 degrees.
2. In large saucepan melt butter and saute onions over low heat.
3. Cover and continue cooking 15 mins or until onions are limp.
4. Uncover and add salt, pepper, and sugar.
5. Add beef broth and wine (if desired) to onions.
6. Cover and simmer broth 20-25 mins until onions are very tender.
7. Ladle soup into 8 ovenproof soup bowls.
8. Add a slice of French bread, 1 tbsp Parmesan cheese and 1 cheese slice.
9. Bake until cheese has melted about 10 mins.

Broth portion of soup may be prepared ahead and refrigerated for up to 2 days.

Servings: 8