1/4 c. butter
3 lg. onions
1 tsp. sugar
1 tbsp. flour
2 1/2 c. water
1/3 c. red cooking wine
2 (10 1/2 oz.) cans beef broth
1 loaf French bread
2 (8 oz.) Swiss cheese slices

In 4 quart saucepan over medium heat, cook onions and sugar for 10 minutes in hot butter. Stir in flour until well-blended with the onions and the pan juices. Add water, wine, and undiluted beef broth. Heat to boiling. Reduce heat to low, cover, and simmer 10 minutes.

Cut 4 (1 inch) thick slices of bread from loaf. Save remaining bread to eat with soup. Toast the bread slices in 325 degree oven just until lightly browned, about 10 minutes.

Ladle soup into four 12 ounce oven safe bowls and place 1 slice toasted bread on surface of soup in each bowl. Fold Swiss cheese slices and fit onto toasted bread slices in soup.

Place soup bowls in jelly-roll pan for easier handling. Bake in 425 degree oven for 10 minutes or just until cheese is melted.