6 lg. onions, chopped coarsely
6 tbsp. butter
1 tsp. sugar
1 tsp. salt
4 cans beef broth
1/4 c. vermouth
Dash of nutmeg
Grated Swiss cheese
Grated Parmesan
Croutons

Saute onions in butter until soft. Add sugar, salt, nutmeg, and toss. Onions should get golden brown. Add hot broth and boil. Simmer for 10 minutes. Add vermouth and seasonings. Ladle soup into bowls over croutons. Top with grated Swiss cheese and sprinkle with Parmesan. Heat in microwave until cheese is melted.