4 tbsp. butter
1 clove garlic
1 lb. onion
2 tsp. sugar
3 tbsp. flour
7 c. beef broth (College Inn or Swanson)
5 oz. dry white wine
1 tsp. thyme
1 bay leaf
2 tbsp. dry sherry

Slice and saute onion in butter and garlic 20 minutes. Raise heat and add 2 teaspoons sugar. Cook 10 minutes more. Sprinkle on 3 tablespoons flour, stir. Add 7 cups beef broth, wine, thyme and bay leaf. Boil and skim. Reduce heat. Partially cover and simmer 30 minutes. Add sherry before serving.

To Serve: Pour soup into crocks or oven-proof bowls over piece of dry French bread or croutons. Cover with Swiss, Mozzarella and Parmesan cheese and broil until bubbly. Have with fresh salad or as appetizer.