4 med. onions, sliced
2 tbsp. butter
2 cans (10 1/2 oz.) each, condensed beef broth
1 1/2 c. water
1 bay leaf
1/8 tsp. pepper
1/8 tsp. dried thyme leaves
4 slices French bread, 3/4 to 1 inch thick
1 c. shredded Swiss cheese (about 4 oz.)
1/4 c. grated Parmesan cheese

Cover and cook onion in butter in 3-quart saucepan over low heat, stirring occasionally, until tender, 20 to 30 minutes. Add beef broth, water, bay leaf, pepper and thyme. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Set oven control to broil and/or 550 degrees. Place bread slices on cookie sheet. Broil with tops about 5 inches from heat until golden brown, about 1 minute. Turn; broil until golden brown. Place bread in 4 oven-proof bowls or individual casseroles. Add broth; top with Swiss cheese. Sprinkle with Parmesan cheese.

Place bowls on cookie sheet. Broil with cheese about 5 inches from heat just until cheese is melted and golden brown, 1 to 2 minutes. Serve with additional French bread or rolls if desired.