3 spanish onions (sliced)
2 tbsp. butter
2 tbsp. vegetable oil
7 cans beef broth
1 can dry vermouth
3 tbsp. flour (heaping)
8 oz. shredded Swiss cheese
French bread

In a skillet, melt butter with oil and brown onions. Add flour to onions and mix until smooth. Slowly add one can of broth to onions, stirring constantly. Stir in one more can of broth and transfer to a medium stock pot. Add remaining broth to pot. Fill a can with dry vermouth and add to pot. Simmer for 20 minutes, adding pepper to taste. Cut 1 inch slices of bread and toast in oven. Place soup in a crock, top with piece of bread and shredded Swiss cheese. Bake at 350 degrees until cheese is melted.