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

Put stock in crock. Cover and set on high. Cook onions slowly in skillet in butter. Cover and let cook 15 minutes. Uncover, add salt, sugar and flour. Stir well. Add to stock in crock pot. Cover and cook on low 6-8 hours (high 3 hours).