6 lg. yellow onions, thinly sliced
1/2 c. butter
2 cans condensed beef broth (10 1/2 oz. each)
1 can water
1 can dry white wine
6 slices French bread, about 1 inch thick
3/4 c. freshly grated Gruyere cheese

Saute onions in butter until lightly browned. Add broth, water and wine. Simmer until onions are tender. Spoon soup into earthenware or other oven proof bowl. Top each serving with toasted French bread. Sprinkle with grated cheese. Broil until cheese is melted and golden brown.