3 lg. onions, sliced
1/4 c. butter
1 tbsp. flour
2 (10 1/2 oz.) cans condensed beef broth
2 c. water
1/4 c. dry white wine
1 tsp. Worcestershire sauce
6 slices French bread, toasted
1 1/2 c. shredded Swiss cheese
1 1/2 c. shredded Mozzarella cheese

Cook onions in butter in Dutch oven over medium heat, stirring occasionally, until onions are tender and begin to brown; sprinkle with flour. Gradually stir in 1 can broth. Heat to boiling, stirring constantly. Stir in remaining broth, water, wine and Worcestershire sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.

Place 1 slice toast in each of 6 ovenproof soup bowls or casseroles. Pour soup over toast; sprinkle with cheese. Set oven control to broil and/or 550 degrees. Broil soup with top 3 to 4 inches from heat until cheese is melted and lightly brown, about 5 minutes. Yield: 6 servings.