1/2 c. butter
3 lb. onions, thinly sliced
3 cloves garlic, crushed
7 c. beef broth or 4 (14 1/2 oz.) cans ready-to-serve beef broth
2 c. dry white wine or chicken broth
1/4 tsp. salt
1/4 tsp. pepper
13 slices toasted French bread (1/2" thick)
13 oz. Swiss or Gruyere cheese, sliced
Fresh parsley, chopped

Melt butter in 5-quart Dutch oven or stockpot over medium heat. Stir in onions and garlic. Cook 20 to 30 minutes or until onions are very soft. Stir in broth, wine, salt and pepper. Cook, uncovered, for 40 to 60 minutes or until flavors are blended. Just before serving, toast bread; place cheese on hot bread. To serve, ladle soup into bowls; top with toasted cheese bread and parsley. Makes 13 (1-cup) servings.