4 tbsp butter 4 large sweet onions—cut halved & thinly sliced
3/4 cup sugar 4 large thick sliced French Bread toasted
1/2 tsp salt (or to taste) 1 cup grated Swiss cheese
1/2 tsp ground pepper 2 tbsp port wine
6 cups beef stock

Melt butter in large soup pot. Add onions and sauté over medium-low heat covered, 20 min. Stir occasionally.

Sprinkle the sugar over onions. Toss and cook uncovered until caramelized, about 10 min. Sprinkle with salt and pepper.

Add 3 cups of beef stock simmer 15 min, add port wine and last 3 cups of beef stock, simmer 30-40 min.

Preheat broiler, divide soup into 4 ovenproof bowls. Top with a slice of toasted French bread. Sprinkle with cheese. Place under broiler until cheese melts.