3 med. onions (thinly sliced)
2 tbsp. flour
Salt and pepper
4 oz. dry white wine (I use a lot more than that)
6 c. hot beef broth (I use 3 cans of Campbell's beef broth and 3 cans of water)
2 tbsp. butter
1 bay leaf
Swiss cheese singles
Drop of Tabasco

In heavy, medium saucepan, melt butter over high heat until begins to foam. Reduce heat to low and add onions, simmer uncovered for 20 minutes, stirring occasionally. (Add a bit of butter during cooking if necessary.) Increase heat to high.

Pour wine into onions. Reduce liquid by 2/3. Reduce heat to medium and sprinkle flour onto onions. Gradually add beef stock. Add bay leaf and season to taste with salt and pepper. Bring liquid to boil over high heat. Reduce heat to low and simmer soup uncovered for 30 minutes, stirring occasionally.

Add drop of Tabasco and correct seasonings. Remove bay leaf. Ladle into oven-proof bowls. Place slice of toasted bread on top and then add slice of Swiss cheese. Place in oven and melt under broiler. Enjoy!