5 c. thinly sliced yellow onions (1 1/2 lbs.)
3 tbsp. butter
1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 tbsp. flour
3 cans beef bouillon
3 c. water
1/2 c. dry wine
Garlic and pepper to taste
8-10 oz. grated Swiss cheese
8 slices toasted French bread
Grated Parmesan cheese

Cook onions slowly in butter and oil in heavy 4 quart saucepan for 15 minutes. Stir in salt and sugar. Continue cooking until onions are golden brown. Sprinkle in flour and stir for 3 minutes. Add bouillon and water; blend well. Add wine and seasonings. Simmer 30 more minutes.

Ladle into individual ovenproof soup bowls. Add grated Swiss cheese to each bowl. Top each with a toast round and sprinkle with Parmesan cheese and more Swiss cheese if desired. Bake 30 minutes in 325 degree oven and serve.

(To make toast: Cut French bread 1/2 - 1 inch thick. Place on cookie sheet and bake at 325 degrees until dried out and brown.)