5 med. yellow onions, thinly sliced (2 lbs.)
1 tbsp. olive oil
3 tbsp. butter
1 tsp. brown sugar
2 tbsp. molasses
1 tsp. salt
1 tsp. pepper
3 tbsp. all-purpose flour
2 qts. beef broth (2 lg., 1 sm. can)
3/4 c. vermouth (or wine or hand)
5 slices 3/4 inch thick French bread, toasted and halved
2 c. (8 oz.) shredded Swiss cheese

Combine onion, oil and butter in Dutch oven. Cook covered over medium heat 15 minutes, stirring occasionally. Stir in brown sugar, molasses, salt and pepper. Simmer covered for 35 minutes, stirring occasionally. Add flour and cook 1 minute, stirring constantly.

Gradually add beef broth and vermouth. Cook over medium heat, stirring constantly until thick and bubbly. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle soup in 10 individual baking dishes. Top each with 1/2 slice bread and sprinkle with cheese. Place under broiler 2 to 3 minutes until cheese melts. Fix toast to fit dishes; cut in cubes. NOTE: May fix during the day before dinner that night.