2 lbs. yellow onions, thinly sliced
1 tbsp. olive oil
3 tbsp. butter
2 tbsp. molasses
1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
1 can beef broth
2 c. hot water
2 tbsp. beef bouillon granules
Dash of Worcestershire sauce
Thick sliced French bread, toasted on 1 side
2 c. shredded Swiss cheese

Combine onion, oil and butter in large saucepan. Cook covered over medium heat for 15 minutes, stir occasionally. Stir in brown sugar, molasses, salt and pepper. Cover and simmer for 35 minutes, stirring occasionally. Add flour and cook 1 minute, stirring constantly.

Gradually add broth and water with dissolved bouillon. Cook 20 minutes. Ladle soup into soup dishes that can be put into the oven. Top with half a slice of bread and sprinkle with cheese. Place under broiler for 2 to 3 minutes. Yields: 10 cup servings.