3 lbs. yellow onions, peeled and thinly sliced
3 tbsp. flour
1/2 lb. butter
3 cans Campbell's beef consomme
1 1/2 cans water
1 1/2 cans very dry sherry
1 tsp. salt
1/2 tsp. sugar

Melt butter and saute onions until transparent. Sprinkle with salt and sugar; stir in flour. Mix the 3 liquids together; add onions. Bring to boil and simmer 1/2 hour. Cool in refrigerator 1 day; then boil again and simmer 1/2 hour. Repeat the process for 3 days and on the 3rd or 4th day, the soup is ready to serve. Serve with slices of toasted French bread on the top and grated Parmesan or Swiss cheese. Can be baked in the oven at 350 degrees to melt cheese. Serves 6.