1 qt. beef bouillon or brown stock
3 c. thinly sliced yellow onions
3 tbsp. butter
1 tsp. salt
1 tbsp. sugar
2 tbsp. flour
1/4 c. dry vermouth or cognac (optional)
1 c. grated Parmesan cheese bread cubes

Pour bouillon or stock in crock pot. Cook onions slowly in large skillet in butter. Cover and let cook for about 15 minutes. Uncover and add salt, sugar, flour, and vermouth. Stir well. Add to stock in crock pot. Cover and cook on low 6-8 hours. Before serving, top with grated cheese and add bread cubes.