1/4 c. butter
2 cloves crushed garlic
1/2 tsp. sugar
7 c. beef stock
Salt and pepper
6 c. thinly sliced onions
1 tsp. salt
1/4 c. flour
1/2 c. Madeira or sherry

TOPPING:

16 thick slices French stick (baguette)
2 tbsp. Dijon mustard
Freshly grated Parmesan cheese (optional)
1/4 c. mayonnaise
2 c. shredded Swiss cheese

Melt butter; cook onions and garlic, stirring occasionally, for 15 minutes. Add salt and sugar; cook, stirring frequently, for 30-40 minutes or until onions are deep golden brown. Stir in flour; cook, stirring, for 2 minutes. Add stock and Madeira; simmer partially covered, for 30 minutes. Season with salt and pepper to taste.

Meanwhile, on baking sheet, bake bread in 325 degree F oven for about 30 minutes or until dry and lightly browned. In bowl, blend mayonnaise with mustard; stir in Swiss cheese. Spread on top of each bread round. Ladle soup into ovenproof bowls. Float 2 bread rounds cheese side up in each bowl. Sprinkle with Parmesan (if using). Broil until cheese mixture is bubbly and lightly browned. Makes 8 servings.