8 extra lg. Spanish onions, sliced thin
1/2 c. butter
8 cans of beef consomme
1/2 c. red wine
Sugar, salt & pepper
French bread
Parmesan & Mozzarella cheese

Saute onions in butter until limp. Add 2 teaspoons sugar and allow to brown just a bit more. Season onions with salt and pepper. Add beef consomme and red wine. Simmer for 2 to 3 hours. Refrigerate overnight. When ready to serve, heat soup. Ladle into ovenproof or microwaveable bowls. Top with small chunk of French bread. Sprinkle bread with Parmesan cheese and top with 1/2 slice of Mozzarella cheese. Microwave or bake until cheese melts.