2 lg. Bermuda onions
1/2 c. butter
1 tsp. sugar
1 jigger of Cognac
3 cans beef broth
Equal amount of water
Salt and pepper to taste
Parmesan cheese, grated

Saute first 4 ingredients together until onions are tender. Add beef broth and water. Heat for 45 minutes. Season with salt and pepper. Serve in individual bowls with a slice of crusty bread covered with grated Parmesan cheese on top.