1-2 lg. red or white onions
6-8 c. water
Butter to brown
6-8 beef bouillon cubes
1/2 c. white wine
2 c. Swiss cheese
2 c. Parmesan cheese
French bread

Must have oven-proof bowls.

Brown onions in butter until transparent. Add water and bouillon and bring to boil. Reduce to medium heat and cook 1/2 hour. Add wine and cook 15 minutes more.

Grate Swiss cheese and combine with Parmesan cheese; set aside. Cut 1-inch slices of French bread and toast. Put toast slices in bottom of oven-proof bowls. Add soup on top and cover with cheese mixture. Place in oven at 350 degrees for 20-30 minutes until cheese is slightly brown. Serves 6-8.