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

In large saucepan over medium heat, cook onions and sugar in butter for 10 minutes. Stir in cornstarch until well blended with onions and pan juices. Add water, wine and beef broth. Heat to boiling, reduce heat to low, cover and simmer 10 minutes. Cut 4 slices French bread, saving rest of bread to eat with soup. Toast the bread until lightly browned. Ladle soup into 4 oven safe bowls. Place 1 slice of toasted bread on top of soup in each bowl. Fold Swiss cheese slices onto toasted bread in soup. Place soup bowls on jelly roll pan for easier handling. Bake in 425 degree oven for 10 minutes or just until cheese is melted.