4 tbsp. butter
3 lbs. onion, peeled & thinly sliced
2-3 tsp. sugar
1 tsp. salt
1 tbsp. flour
2 qts. brown beef stock freshly made or canned
Freshly ground black pepper
6-8 (1") slices French bread
About 4 oz. Swiss & imported Parmesan cheese, freshly grated, mixed (1 c.)

Preferably Bermuda onion. Yield: about 7 cups which is approximately 4 large onions.

If you use concentrated canned type, dilute it with equal amount of water, add to beef stock 1 cup Vermouth wine (optional).

Melt butter over moderate heat in a heavy 5 to 6 quart casserole. When foaming, add onions and salt, stirring occasionally, fry them 20 to 30 minutes, letting onions become a deep rich brown. This will give the soup color and flavor. Don't hurry this, or onions will char and have a particularly unpleasant flavor.

Turn off heat, stir in flour, return to heat, stirring constantly for a minute or two, then pour in the stock. Bring stock to a boil, stirring until it boils and reduce heat to a simmer, partially cover casserole, and simmer for 20 to 30 minutes, taste for seasoning. You may add considerably more salt than indicated to give the soup more body and flavor. Nothing's worse than undersalted soup, especially onion, this soup is dictated by its stock so if your stock is poor, so will be your soup.

Make the croutes. Preheat oven to 325 degrees, arrange slices of bread side by side on a baking sheet, then slide it into the upper third of the oven and toast them for about 15 minutes. If you brush them with a good oil or butter, they will add more flavor to the soup.

When you are ready to serve, preheat oven to 375 degrees. Arrange croutes side by side on the top of the soup and sprinkle them evenly with cheese. (You may also ladle the soup into individual bowls before adding croutes.) Bake soup in middle of oven for 10 to 15 minutes or until cheese has melted and formed a light brown crust.