1 1/2 sticks butter
8 lg. onions
1 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
1/4 c. all-purpose flour
8 c. water
6 cubes vegetable or beef bouillon
2 cloves minced garlic
1 tsp. dry parsley flakes

OPTIONAL:

8 slices toasted French bread and 8 slices Swiss or Gruyere cheese. To be used for au gratin.

Melt butter in a large pot, add onions and saute, covered over low heat for 15 minutes. Add salt, sugar and pepper. Raise heat to medium and cook for 20 minutes, stirring often until onions are a deep golden brown, but not burned. Sprinkle with flour. Cook 2 minutes longer, stirring constantly. Add water, bouillon cubes and remaining seasonings. Bring to a boil, lower temperature and simmer covered for 20 minutes.