1 qt. beef bouillon or brown stock
3 c. finely sliced yellow onions
1/4 c. butter
1 1/2 tsp. salt
1 tbsp. sugar
2 tbsp. flour
1/4 c. dry vermouth or cognac (optional)
1/2 c. grated Parmesan cheese

Pour bouillon stock into crock pot cooker. cover and set on high. Cook onions slowly in large skillet in butter; cover and let cook for 15 minutes. Uncover and add salt, sugar, flour and vermouth; stir well. Add stock in cooker. Cover and cook on low 6 to 8 hours (high, 3 hours). Before serving add grated cheese.