1/4 c. butter
3 lg. onions, sliced (about 4 c.)
1 tsp. sugar
1-2 tbsp. flour
2 1/2 c. water
1/2 c. red cooking wine
2 (10 1/2 oz.) cans condensed beef broth
1 long loaf French bread
1 (8 oz.) pkg. Swiss cheese slices

In a large saucepan over medium heat, melt butter. Add onions and sugar. Cook for about 10 minutes, or until onions are clear. Stir in flour and mix until well blended with the onions. Slowly add water, wine and undiluted beef broth. Heat to boiling. Reduce heat to low; cover and simmer for 10 minutes. Cut bread into 1 inch thick slices. Toast the bread slices in 325 degree oven until lightly browned (about 8-10 minutes).

Ladle soup into oven-safe bowls and place one slice toasted bread on the surface of soup. Fold Swiss cheese slices onto toast. Bake in 425 degree oven for about 10 minutes or until cheese is melted.