French Onion Soup (from Southern Living)

I hear that back in Dallas you are experiencing a little chill in the air. I thought maybe you might enjoy this really rich, great soup on a Fri night. Yesterday I received in the mail from Amazon my new torch with 4 ramekins to make creme brulee. The instructions said that you could use the torch to melt the cheese on French Onion soup, so tonight that is what we are having. This is a great onion soup recipe and only takes 35 min.
4 large onions, thinkly sliced and separated into rings
1/2 cup butter, melted
2 3/4 cups beef stock or 2 (10 1/2 oz) cans ready to serve beef broth, undiluted
2 cups water
1/4 cup dry white wine *optional
1/4 teas pepper
8 (3/4 in thick) slices of french bread, toasted
8 slices swiss cheese (I use provolone)
1/2 cup grated parmesan cheese
Saute onion in butter in a dutch oven over medium heat 20 min or until tender. Gradually add beef broth and next 3 ingredients. Bring to a boil and then reduce heat and simmer uncovered 15 min.
Place eight ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl; ladel soup over bread. Top with 1 cheese slice; sprinkle with parmesan cheese. Broil 5 1/2 in from heat until cheese melts. Or use the torch to melt the cheese. Serve immediately while hot. (I am going to dish up the soup, one at a time, since I am using the torch, that way, it will not get cold while I am torching the cheese)