5-6 lbs. onions, sliced thick
1/2 stick butter
2-3 tbsp. flour
1 tsp. Worcestershire sauce
1 tsp. Gravy Master (opt.)
4 cans beef consomme (Campbell)
4 cans water
1 c. rose wine
4 beef bouillon cubes
Freshly ground black pepper to taste
1 tsp. sugar

Fry onions in butter until browned. Add flour and stir. In a soup pot, put onions and rest of ingredients. Simmer 2 to 3 hours. Keep water level from getting too low. Replace water boiled off. Pour soup over slice of toasted French bread or croutons. Top with sliced Mozzarella and Swiss cheese and broil until browned. Variation: Use chicken broth and white wine.