4 tbsp. (1/2 stick) butter, divided
1 tbsp. vegetable oil
6 large onions, thinly sliced
3/8 tsp. sugar
6 cups beef bouillon
salt and pepper, to taste
1/3 cup port wine
1/2 cup Swiss cheese, diced
1/2 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, shredded
toasted French bread rounds (see below)

Melt 2 tablespoons butter and the oil over medium heat. Add onions and sugar (the sugar helps the onions to brown nicely) and cook stirring occasionally until very soft and caramel colored but not browned, Takes about 40 minutes.

Add stock and bring to boil, reduce heat, cover and simmer for 30 minutes.

Season to taste. Stir in port wine. Pour into ovenproof bowl, evenly add the 1/2 cup diced Swiss cheese. Top with toasted rounds buttered side up. Sprinkle with the 1/2 cup shredded Swiss cheese and the Parmesan cheese. Melt the rest of the butter and drizzle over.

Place on rimmed baking sheet and bake in 425°F oven for 10 minutes, then under the broiler about 4-inches below heat until cheese is lightly browned, about 2 minutes.

Dry Toasted French Bread:

6 slices French bread
6 tsp. butter, divided

Cut 6 slices French bread, about 1/2-inch thick, to fit the soup bowls. Place on baking sheet and bake 325°F oven until lightly toasted, about 20 to 25 minutes, spread each slice with 1 teaspoon of butter.

Serves 6.