4 med. size white onions
2 cans Campbell's beef bouillon
1 c. flour
2 tbsp. sugar
1 tsp. salt
1/2 tbsp. pepper
1 stick butter
1/2 c. red wine
1 pkg. Swiss cheese
1 loaf French bread
Grated Parmesan cheese

Peel and cut up all 4 onions into approximately 1 inch cubes. In large, black iron or non-stickable skillet, melt butter under medium heat. Add onions, sugar, salt and pepper. Saute until onions turn golden brown. They should shrink to about 1/2 the original quantity. Constantly turn the onions to ensure even cooking.

Once the onions are cooked, add red wine and saute for another 2 minutes. Then slowly and evenly fold in the flour until all liquid is thoroughly absorbed. Remove skillet from heat. In separate soup kettle, bring to boil 2 cans of beef bouillon, 1 can water. Add cooked onions and reduce heat to simmer.

Stir and simmer for 10 minutes. Prepare soup bowls by pouring onion soup into each bowl, add cut up bread cubes and Swiss cheese, float on top of each bowl. Sprinkle Parmesan cheese on top then set bowls in oven on broil until cheese is melted.