1 tbsp. butter
2 c. thinly sliced onions
2 cans (13 1/2 oz. each) beef broth
1/2 c. water
1 bay leaf
1/4 tsp. thyme
1/3 c. dry white wine
1/4 c. dry vermouth
1 tsp. sugar
2 tbsp. grated Parmesan cheese
1 slice Melba thin bread, toasted and cut into quarters
4 oz. grated Swiss cheese (optional)

In a 3 quart non-stick saucepot, melt butter over medium heat. Add onions and cook, stirring, until very soft.

Add broth, water, bay leaf and thyme. Lower heat and simmer 35 minutes. Stir in wine, vermouth and sugar; simmer 5 minutes longer.

Remove pot from the heat, stir in the Parmesan cheese.

Ladle into serving bowls and top each with a pieces of toast. If desired, sprinkle 1 ounce of Swiss cheese over each bowl and place under preheated broiler until cheese is bubbly.