1 qt. beef bouillon
1 tbsp. sugar
3 c. yellow onions, thinly sliced
3 tbsp. butter
1 c. grated Parmesan cheese
2 tbsp. flour
1/4 c. dry vermouth
1 tbsp. salt

Pour bouillon in crockpot. Cook onions slowly in large skillet in butter; cover and cook 15 minutes. Uncover and add salt, sugar, flour and vermouth, stir well. Add to stock in crockpot. Cover, cook on low 6 to 8 hours. Before serving top with grated cheese.