1 pt. chicken bouillon
1 pt. beef bouillon
4 c. thinly sliced onion
1/4 c. butter
1 1/2 tsp. salt
1 tbsp. sugar
1/4 c. dry vermouth, sherry or cognac (if desired)
2 tbsp. flour
4 slices bread
4 oz. grated Swiss cheese

Bring bouillon to boil and set aside. In pot for soup, saute onions in butter with salt and sugar until they turn brown. Sprinkle in flour and stir to pick up moisture and let cook 3-5 minutes. Add liqueur, if desired. Add bouillon - bring back to boil. Let simmer for 15 minutes. Adjust seasoning.

While soup is simmering cut 4 round croutons from bread so they will fit in bowl. Saute them in butter until golden brown. Place the croutons in the bottom of soup bowl and pour in soup. Top each bowl with grated cheese and put them under a broiler or put them in oven until cheese melts. Serves 4.