As flavorful as French onion soup, without the bowl. This is a delectable accompaniment to roast beef or grilled steaks.

3 Oso Sweet onions, sliced into 1/4- to 1/2-inch thick rings
About 10 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup half and half
1 cup beef broth (canned is okay)
1/4 cup dry white wine
1/4 pound Gruyere or good quality Swiss cheese, coarsely grated
1 French bread or sourdough baguette, sliced into 1/2-inch rounds
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees. Lightly grease a 2-quart shallow baking dish.

In a large skillet over medium heat, melt 4 tablespoons of the butter. Saute the onions lightly, stirring frequently, until they are just softened, about 4 minutes. Transfer the onions to the baking dish and set aside.

In a saucepan over medium heat, melt another 4 tablespoons of butter. Whisk in the flour and stir for about 2 minutes to gently cook the flour. Whisk in the salt, pepper, half and half, and the broth, and continue stirring until thickened, about 2 minutes. Remove from the heat and whisk in the wine. Pour this sauce over the onions and sprinkle with the Gruyere cheese.

Brush one side of the bread slices with the remaining 2 tablespoons of the butter which you have melted, then place them, buttered side up, over the sauce, covering the top completely (depending on the size of your dish, you may have extra slices left over). Bake for 20 minutes, then sprinkle lightly with the Parmesan cheese and continue baking until the bread is completely browned, about 10 to 15 more minutes.