Pour the olive oil in a medium stock pot.  Place pot on medium heat.  Place all onions in the pot.  Cook onions until caramelized (approximately 20-30 minutes). 

Add garlic and white wine and stir.  Let simmer for 5 minutes.  Add chicken and beef stock and let simmer for 10 minutes.  Add salt and pepper.  

Portion soup into two oven safe bowls.  Place the French bread over the top of each bowl and a slice of Swiss onto each slice of bread place under a preheated broiler until cheese is melted and bubbling. 

Recipe serves four.