Categories: Soups/stews, Beef, French 
      Yield: 6 servings 
  
    1/4 c  Butter                              6 x  Medium cooking onion sliced 
      1 ts Sugar                               1 tb All purpose flour 
      1 c  Dry white wine                      4 c  Beef broth 
    1/4 ts Pepper                              6 x  1/2 in day old french bread 
      2 c  Grated swiss cheese               1/2 c  Grated parasean cheese 
      1 x  Paprika                         
  
  In large Dutch oven over medium heat, melt butter.  Add onions and sugar. 
  Cover and cook, stirring occaisionally, 30 minutes or until onions are 
  tender but not colored.  Uncover pan, increase heat slightly and continue 
  to cook, stirring regularly until onions are rich caramel colour (10 to 15 
  minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. 
  Gradually add wine; cook, stirring constantly, until mixture boils and 
  thickens.  Stir in beef broth and pepper; bring to boil. Reduce heat to 
  low.  Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof 
  bowls.  Top each with bread slice; sprinkle with swiss cheese and parmaean 
  cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese 
  melts and bubbles.