6 lg. onions
2 tbsp. butter
6 c. regular-strength beef broth
1/3 c. dry red wine
6 slices French bread (each 1/2 inch thick), toasted and buttered
1 tbsp. olive oil or salad oil
1 tbsp. all-purpose flour
Salt and pepper
4 oz. Swiss cheese

Insert slicing disc in food processor. Cut onions in half lengthwise so they will stand in feed tube and slice. Put olive oil and butter in a 3 to 4-quart pan. Add onion slices and cook slowly, uncovered, over medium-low heat until onion is limp and caramel-colored, but not browned (about 40 minutes). Stir in flour and cook slowly, stirring continually until flour is slightly browned (about 2 minutes.

Pour about 1 cup of the broth into onion-flour mixture, stirring to blend flour and broth. Add remaining broth and bring to a boil, stirring. Reduce heat, cover and simmer for 30 minutes. Sprinkle with salt and pepper to taste. Stir in wine. (This much can be done ahead. Cover and chill, then reheat to continue.)

Change to shredding disc and shred cheese. Ladle hot soup into 6 individual ovenproof soup bowls. Set a piece of toasted French bread on top of soup in each bowl and sprinkle equally with shredded cheese. Place bowls in a 425 degree oven for 10 minutes; then broil about 4 inches from heat until cheese browns. Makes 6 main-dish servings.