6 med. onions (sliced)
4 tbsp. butter
4 tsp. Bovril (beef concentrate)
4 c. boiling water
1 c. white wine
1 tsp. salt
1/2 tsp. pepper
6 slices French bread, toasted and buttered
6 tbsp. grated Swiss and Mozzarella

1. Saute onions in butter until light brown.

2. Dissolve bovril in water and add to onions. Cover and cook 30 minutes.

3. Add wine, salt and pepper and bring to boiling point.

4. Pour soup into 6 individual casseroles, float a slice of bread on each and sprinkle 1 tbsp. of cheese on each.

5. Place in 450 degree oven until cheese melts.