4 c. thinly sliced yellow onions
3 tbsp. butter
1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 tbsp. flour
3 tbsp. beef bouillon (instant)
5 c. boiling water
2 oz. Swiss cheese
1 tbsp. grated onion
6 slices toast (French bread)
1/2 c. grated Parmesan cheese
1 tbsp. melted butter
Salt and pepper to taste

Cook onions slowly with butter and oil in heavy, covered, 4 quart pan for 15 minutes. Stir in salt and sugar. Raise heat to moderate and cook, uncovered for 35 to 40 minutes, stirring often, until onions are a deep golden brown. Sprinkle with flour; stir for 3 minutes. Remove from heat. Add bouillon and boiling water. Season to taste. Simmer, partially covered, 35 minutes longer.

Bring to a boil. Pour into oven-proof bowls. Float toast rounds on top of soup. Lay slices of Swiss cheese on bread. Sprinkle with Parmesan cheese. Bake 20 minutes at 325 degrees. Set under broiler for 1 to 2 minutes to lightly brown the top.