2 med. red onions
1 tbsp. butter
1 tbsp. olive or other vegetable oil
3 cloves garlic, minced or crushed
1/4 tsp. sugar
3 c. beef broth
1 1/2 c. water
1/4 tsp. pepper
4 slices (1/2 inch thick) French or Italian bread
1/2 c. grated Swiss cheese (about 2 oz.)
1/4 c. grated Parmesan cheese
1-2 tbsp. sherry, to taste (optional)
2 tbsp. chopped parsley (optional)

Serves 4.

Thinly slice the onions. In a medium saucepan warm the butter in the oil over medium-high heat until the butter is melted. Add the onions, garlic and sugar and cook, stirring occasionally until the onions are lightly caramelized, 15-20 minutes.

Add the beef broth, water and pepper to the onions and bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes.

Meanwhile, preheat the broiler. Line a baking sheet with foil. Place the bread on the baking sheet. Dividing evenly, sprinkle the bread with the Swiss cheese and then the Parmesan. Broil the cheese-topped bread 4 inches from the heat until the cheese is melted and slightly golden, 3-4 minutes.

Stir the sherry and parsley, if desired into the soup. Dividing evenly, ladle the soup into bowls and top each serving with one of the cheese toasts.