1 med.-lg. onion (1/2 lb.)
2 tbsp. butter
1 can (10 1/2 oz.) beef broth
1 1/4 c. cold water
1/2 tsp. sugar
Pepper
1 tbsp. butter, melted
3 slices French bread
1 tbsp. grated Parmesan cheese
3 oz. shredded Gruyere or Swiss cheese

Peel onion. Cut in half lengthwise and slice. Set aside. Place butter in 2 quart casserole. Microwave at high 1-1 1/2 minutes, or until melted. Add onion slices, tossing to coat with butter. Cover. Microwave at high 6-10 minutes, or until onion is tender, stirring at least twice. Blend in broth, water, sugar and pepper. Cover. Microwave at high 6-8 minutes, or until heated. Microwave at high 4-8 minutes, or until cheese melts and soup is hot.

Brush one side of each slice of French bread with melted butter. Sprinkle with Parmesan cheese. Place under broiler to toast. Ladle soup into 3 individual serving dishes. Top each bowl with toast and cheese.