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.