3 Tbsp. Butter or Margarine
4 Cups Onions (thinly sliced)
4 Cups Water
1 Can Beef Broth
1/2 Cup Dry White Wine
5 Beef Bouillon Cubes
1 Tsp. Worcestershire Sauce
Fresh Ground Pepper (to taste)
3 Oz. Swiss Cheese (cubed)
6 Slices French Bread (toasted)
3 Oz. Swiss Cheese (shredded)
1/4 Cup Parmesan Cheese (grated)
Melt butter over medium heat in a heavy pot.
Add onions and cook until tender.
Add next 6 ingredients, bring to a boil, reduce heat to simmer, cover and cook for 20 minutes.
Ladle soup into bowls and add chopped cheese.
Place toast on top of soup, sprinkle on remaining Swiss and Parmesan cheeses.
Place in a preheated 425 degree oven, bake until cheese is melted and lightly browned.