4 lg. sweet onions, thinly sliced
1/4 c. butter
2 (10 oz.) cans condensed beef broth
1 c. white wine or dry sherry (opt.)
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
2 c. (8 oz.) shredded Swiss cheese
6 slices French bread, 3/4" thick, buttered & toasted
1/3 c. (1 oz.) shredded Parmesan cheese

Saute onions in butter until soft. Mix in undiluted beef broth, wine, Worcestershire sauce and garlic salt. Heat through. Ladle into 4 to 6 oven proof bowls, distributing onions as evenly as possible. Sprinkle 1/2 cup of shredded Swiss cheese over soup. Top each serving with one slice of French bread. Sprinkle with remaining Swiss cheese and even amounts of shredded Parmesan cheese.

Bake at 425 degrees for 10 minutes or until hot and bubbly. Turn on broiler and heat until cheese is light brown. Makes four to six servings.