10 onions, cut in half, then sliced thinly (should make about 12 c. onions)
10 c. beef broth or 10 packets beef bouillon powder
1 c. burgundy wine
1/2 tsp. pepper, freshly ground
1/2 tsp. thyme
2 c. Swiss cheese, grated
4 tbsp. butter
1 clove garlic, pressed
2 tbsp. flour
1 tsp. salt
1 tbsp. sugar
1 bay leaf
6 toasted rounds of French bread
1/2 c. Parmesan cheese, grated

In a large, heavy kettle, heat the butter and add the onions and garlic. Cook, stirring until onions are wilted and starting to brown. Add the salt, pepper, sugar and flour. Stir until the mixture makes a nice roux, about 5 minutes. Add the broth and wine along with bay leaf and thyme. Simmer 30 minutes.

While soup is simmering, toast bread rounds. Fifteen minutes before serving time, raise oven temperature to 450 degrees. Fill 6 oven proof serving bowls with soup reaching to bottom of kettle to pick up onion bits. Place bread round atop each bowl, cover with 1/6 of Swiss cheese, then 1/6 of Parmesan cheese. Place bowls on cookie sheet. Bake 10 minutes or until top is bubbly and brown. Yield: 6 servings.