Melt butter in large saucepan over medium-high
heat. Add onions and cook 5 minutes or until golden brown,
stirring occasionally. Stir in broth, wine, and 1 cup water;
heat to a boil. Reduce heat; simmer 10 minutes. Divide soup
between 4 ovenproof bowls. Top with bread and cheese. Place
bowls under preheated broiler 5 inches from heat; broil
2 minutes or until cheese is melted. Serves 4.