2 lg. sweet onions
2 med. potatoes
butter
1/2 lb. lean ground beef
2 tbsp. red wine vinegar
1 tsp. salt
1 tsp. parsley flakes
4 c. water
1/2 tsp. pepper
1 beef flavor bouillon cube
1/2 c. grated Swiss cheese, optional

Slice onions into 1/4 inch thick slices. Cut potatoes into small cubes. In 5 quart Dutch oven over medium heat, cook onions in 2 tablespoons butter until golden, stirring occasionally, about 10 minutes. Remove onions to bowl.

Add ground beef to pan; cook, stirring frequently, until all pan juices evaporate, and meat is browned.

Add potatoes, red wine vinegar, salt, parsley, water, pepper, bouillon, and onions. Heat to boiling. Reduce heat immediately to low. Cover and simmer 20 minutes or until potatoes are tender. Ladle into bowls and sprinkle with cheese.