Preparation:
Melt butter or margarine in saucepan. Stir in sugar. Cook onions over medium heat for ten minutes, until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth. Heat to boiling. Reduce heat to low. Cover and simmer for 10 minutes. Cut 4 inch thick slices of bread from loaf. Toast the bread slices at 325 °F until lightly browned, about 10 minutes. Save the remaining bread to serve with the soup. Pour soup into 4 oven safe bowls. Place one piece of toasted bread on top of each bowl of soup. Fold swiss cheese slices and place on top of the toasted bread slices. Cook in oven at 425 °F for 10 minutes, or just until cheese is melted. I recommend you place the bowls on a cookie sheet for easier handling.
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