4 cans Campbell's French onion soup
4 cans water
1 c. white wine
1 lb. Swiss cheese, sliced
1 loaf French bread, sliced and toasted

Mix together soups, water and wine. Bring to boil, cover and simmer for 1 to 1 1/2 hours. More or less water may be added or subtracted for desired thickness. Pour soup into large oven-proof crock. Top with bread and cheese slices. Broil until melted and light brown on top. Serve with the rest of hot bread and cheese.