1 lg. white onion, thinly sliced
2 c. dry white wine
2 tbsp. unsalted butter
6 c. unsalted chicken stock
6 slices crusty baguette
2 c. grated Swiss cheese

Preheat oven 425 degrees. Combine the onion, wine and butter in a baking dish and braise uncovered, until the onion is very soft and most of the liquid is absorbed about 45 minutes. Increase oven to broil. Meanwhile bring stock to a simmer. Evenly distribute the cooked onions among 6 deep round soup bowls. Pour in simmering stock. Place a round of bread on top of each evenly distribute the grated cheese. Place bowls under the broiler just until the cheese is melted. Serve immediately.