1/4 c. butter
3 med. onions, thinly sliced
3 tbsp. flour
8 beef bouillon cubes
4 c. hot water
1 tbsp. Worcestershire sauce
1 tsp. sugar
Dash ground nutmeg
1/2 c. sherry or port
Mozzarella cheese
Croutons

In medium skillet saute onion in butter until golden and tender, about 15 minutes. Stir in flour. Add remaining ingredients. Simmer, uncovered at least 20 minutes, stirring occasionally. Ladle soup into oven proof bowls over croutons. Top with shredded mozzarella cheese. Broil in oven a couple of minutes until cheese is melted. Recipe doubles nicely and can be made ahead and refrigerated for about a week. A little more flour can be used if a thicker soup is desired. 4 to 6 servings.