4 c. onions, thinly sliced
5 tbsp. butter
1/4 tsp. pepper
7 beef bouillon cubes
5 1/3 c. water
1 tsp. salt
1/2 c. dry vermouth (optional)
2 tbsp. cognac (optional)
dry bread rounds (sliced french bread)
1 1/4 c. Swiss cheese, grated
1/3 c. Parmesan cheese, grated

Sauté (very slowly) onions in butter until golden brown, sprinkle with pepper. Dissolve bouillon cubes in water, then bring to a boil. Add drained onions and salt. When it comes to a boil, add the vermouth. Simmer, covered, for about 1 hour, and let simmer uncovered for another 1-2 hours.

Just before serving, stir in cognac. Ladle into bowls containing dry bread rounds. Add the cheeses to top. Serve immediately.

Submitted by: Kathy McCallum