6 tbsp. butter
4 lg. onions, thinly sliced
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
2 tbsp. flour
4 c. water
3 vegetable cubes, crumbled
1 clove garlic, minced or pressed
1/2 tsp. dried parsley
1/4 tsp. nutmeg
1/4 tsp. dried thyme
1/4 c. dry sherry, optional
4 slices toasted French bread
1 c. grated Parmesan or gruyere cheese

Melt 3 tablespoons butter in large pot. Add onions and saute, covered over low heat for 15 minutes. Add salt, sugar and pepper. Raise heat to moderate temperature and cook for 20 minutes stirring often until onions are deep golden brown but not burned. Sprinkle with flour, cook for 2 minutes longer, stirring constantly. Add water, vegetable cubes and remaining seasonings.

Bring to boil, lower heat and simmer, covered for 20 minutes. Add dry sherry if desired. Transfer to large casserole or individual oven-proof dishes. Spread toast with remaining butter. Sprinkle with grated cheese. Place toast on top of soup.

Heat in oven at 400 degrees for 6-8 minutes or until cheese has melted and is lightly browned.