2 large sweet onions, chopped
1 large red onion, chopped
slab of butter
olive oil
1 1/2 oz. Cognac
2 pinches of sugar
1 (10 oz.) can beef consomme (Campbell's)
1 (15 oz.) can beef broth (Swanson)
2 cans water (use empty consomme can)
1 to 2 cups sweet red wine
1 to 2 tsp. rum
1/4 cup grated dry Parmesan cheese

Sauté together the first 5 ingredients until onions are translucent. Next, add all the other ingredients and simmer for 15 to 20 minutes.

In the meantime, shred Marble Cheese, Mozzarella Cheese or slices of each to your liking. Then, arrange cheese on round toasted bread (we use Hille Rusk).

Put soup mixture in onion soup bowls. Place bread with the cheese on top. Add more cheese if you wish. Put under broiler until cheese is melted. Serve.

Submitted by: Terry & Cathy Porteous