3 large onions, sliced thin
3 cans beef broth
1/2 can chicken broth
1/2 tbsp. sugar
4 (3/4-inch) slices French bread, toasted and cubed
4 slices Swiss cheese
1/4 c. butter
1/2 tsp. salt
dash of pepper
1/2 tsp. browning sauce

Separate onions into rings and sauté in butter in Dutch oven until tender. Add both broths to onions. Add salt, pepper and sugar. Stir in browning sauce. Bring mixture to a boil and reduce heat; simmer uncovered 1 hour. Place 4 ovenproof individual serving bowls on baking sheet. Place one sliced and cubed French bread slices in bowl. Ladle soup over bread and top with cheese. Broil until cheese is melted.