4 medium Spanish onions, sliced thin
4 Tablespoons butter
1 clove garlic mashed with 1 tsp salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon sugar
6 cups beef stock
1/2 cup dry red wine
3 Tablespoons brandy
6 slices toasted french bread
Swiss or gruyere cheese.

Cook onions slowly in butter until yellow (about 10 minutes). Stir in the seasonings and continue cooking until onions are golden brown (20 to 30 minutes).

Add broth and wine. Simmer covered for 30 minutes more.

Pre-heat oven to 350 degrees.

Stir in brandy and pour soup into oven-proof bowls.

Butter plain toasted French bread and cover each with a slice of Swiss or gruyere cheese. Add the prepared bread to the oven-proof bowls. Place in 350 degree oven for 15 minutes.