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

Pour bouillon or stock in crock pot. Cook onions slowly in large skillet in butter; cover and let cook for about 15 minutes. Uncover and add salt, sugar, flour and vermouth. Stir well. Add to stock in crock pot. Cover and cook on low 6 to 8 hours. (High 3 hours.) Before serving, top with grated cheese. Recipe may be doubled for the 5-quart model.