4 large yellow vedalia onions, peeled and sliced Julien style
2 tbsp butter
1/2 cup dry Port wine
1/4 cup Worcestershire sauce
1 tbsp white pepper
1 tbsp kosher salt
1 tbsp granulated white sugar
8 cups beef broth
8 cups chicken/turkey broth

Topping:
Bruschetta slices, thin toasted bread
2 cups shredded/grated Swiss Cheese

Preheat oven to 375 degrees F.

In large 4 quart soup pot, add butter and saute onions over high heat - stirring frequently until translucent. Add Port wine, Worcestershire, white pepper, salt and sugar. Stir until onions become glazed and an almond color then slowly add both beef and chicken broths - keep on high heat and bring to a boil. Once boiling, reduce heat and allow to simmer for an hour.

In 4 small crockery soup bowls (suitable for oven use) resting in a large baking dish, ladle onion soup into bowls then liberally cover with a layer of Bruschetta and a judicious amount of swiss cheese. Uncovered, place in oven for 10-15 minutes or until cheese is bubbling crispy and brown. Remove and enjoy!