French Onion Soup Gratinee

4 cups red onion, thinly sliced lengthwise
1 tablespoon port wine
1 cup water
1 tablespoon ketchup
1/8 teaspoon pepper
1 tablespoon vegetarian Worcestershire sauce (available at health food stores)
2 tablespoons nutritional yeast (available at health food stores)
4 tablespoons Kitchen Bouquet
2 cups fat-free vegetable broth
6 pieces French bread, sliced diagonally 1/2 inch thick
1/2 cup shredded fat-free Swiss cheese
1/2 cup grated fat-free parmesan cheese
Finely chopped parsley

Heat oven to 350 degrees.
In a large skillet, sauté onions in port wine for 7 minutes over medium heat, until soft.
Add water, ketchup, pepper, Worcestershire sauce, yeast, Kitchen Bouquet and broth.
Bring to a boil and simmer, covered, for 5 minutes.
Ladle 1 cup soup into a serving bowl and top with 1 bread slice and 2 tablespoons each of Swiss and parmesan cheese. Place bowl in oven, and bake at 350 degrees for 15 minutes, until cheese is melted and soup is bubbling.
Sprinkle with finely chopped parsley, if desired.

6 servings