1/4 c. butter
3 lg. onions, thinly sliced
2 tsp. flour
6 c. beef broth
1/3 c. dry white wine
Salt & pepper
Garlic powder
6-8 slices French bread, thinly sliced, toasted & buttered
1 c. shredded Swiss cheese

In a 2 1/2 to 3 quart dish, melt butter (about 45 seconds). Add onions, cover and cook 20 minutes, stirring every 3 minutes. Stir in flour and cook, uncovered one minute. Stir in broth, wine, salt and pepper. Cook, covered 8 minutes. Stir once or twice. Sprinkle garlic powder on toast. Ladle soup over toast in bowl. Cover with cheese. Cook until melted.