| • | Melt butter or margarine in a 4 quarter saucepan.
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| • | Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
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| • | Stir in flour until well blended with the onions.
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| • | Add water, wine, and beef broth; heat to boiling.
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| • | Reduce heat to low. Cover soup, and simmer for 10 minutes.
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| • | Cut four 1 inch thick slices of bread from the loaf.
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| • | Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
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| • | Ladle soup into four oven safe bowls.
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| • | Place 1 slice toasted bread on top of the soup in each bowl.
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| • | Fold Swiss cheese slices, and fit onto toasted bread slices.
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| • | Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
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| • | French Onion soup is ready. |
