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Originally shared on the web 01/31/2013

1/4 butter or margarine
4 large Vidalia or other sweet onions, halved crosswise and thinly sliced
1 T. sugar
1/2 t. salt
1/2 t. pepper
4-14 oz. cans beef broth
4-1/2 inch thick slices rye bread, toasted
1 c. shredded Gruyére cheese
Optional: 2 T. port or sherry

Melt butter in a large Dutch oven over medium-high heat. Add onion, cook, uncovered, 20 minutes, or until onion is soft, stirring occasionally. Sprinkle sugar over onion, cook over medium heat 10 minutes, or until onion is slightly caramelized, stirring occasionally. Stir in salt and pepper, add half of broth and cook uncovered, 10 minutes. Add remaining broth and port, if desired, cook 10 minutes more minutes. Ladle soup into 4 oven-proof soup bowls, top each with a slice of toasted rye bread, Sprinkle cheese evenly over bread. Place soup bowls on a baking sheet Broil 5-1/2 inches from heat for 2 minutes or just until cheese melts. Makes 4 servings.