Preparation time: 10 minutes. Cooking time: 1 hour. Oven temperature: 400 degrees. Serves: 4.

3 tbsp. butter
4 lg. onions, thinly sliced
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
2 tbsp. all-purpose flour
4 c. water
3 vegetable bouillon cubes, crumbled
1 clove garlic, minced or pressed
1/2 tsp. dried parsley leaves
1/4 tsp. nutmeg
1/4 tsp. dried thyme leaves
1/4 c. dry sherry (opt.)
4 slices toasted French bread
Gruyere cheese

1. Melt 2 tablespoons of the butter in a large pot.

2. Add onions. Saute, covered, over low heat for 15 minutes.

3. Add salt, sugar and pepper.

4. Raise heat to moderate temperature. Cook for 20 minutes, stirring often, until onions are a deep golden brown but not burned.

5. Sprinkle with flour. Cook 2 minutes longer, stirring constantly.

6. Add water, vegetalbe cubes and remaining seasonings.

7. Bring to boiling. Lower heat and simmer, covered, for 20 minutes. Add dry sherry, if used.

8. Transfer to a large casserole or individual ovenproof dishes. Spread toast with remaining butter. Sprinkle with grated cheese.

9. Place toast on top of soup. Heat in oven at 400 degrees for 6 to 8 minutes or until the cheese has melted and is lightly browned.