Servings: 10

2 pounds yellow onions, thinly sliced (8 cups) 2 pounds yellow onions, thinly sliced (8 cups)
3 tablespoons margarine or butter 3 tablespoons margarine or butter
1 tablespoon cooking oil 1 tablespoon cooking oil
2 tablespoons molasses 2 tablespoons molasses
1 teaspoon sugar 1 teaspoon sugar
3 tablespoons all- purpose flour 3 tablespoons all- purpose flour
5 14 1/2- ounce cans beef broth 5 14 ½- ounce cans beef broth
1/4 cup vermouth or dry white wine (Chardonnay reccomended) ¼ cup vermouth or dry white wine (Chardonnay reccomended)
10 slices French bread, toasted 10 slices French bread, toasted
2 cups shredded Swiss, mozzarella, or Monterey Jack cheese (8 ounces) 2 cups shredded Swiss, mozzarella, or Monterey Jack cheese (8 ounces)

In a 4 quart kettle or Dutch oven, combine the onions, margarine or butter and oil. Cover and cook over medium to low heat for 15 minutes, stirring occasionally.
Stir in the molasses and sugar. Cover and simmer for 35 minutes, stirring occasionally.
Add the flour; cook and stir for 1 minute.
Preheat the oven to 400 degrees. Add the beef broth and vermouth or dry white wine to the onion mixture. Bring to a boil. Cover and simmer for 20 minutes.
Ladle the soup into 10 ovenproof bowls and top with the toasted bread. Sprinkle the cheese on top of the bread.
Place the bowls (5 at a time) on a baking pan. Bake in the 400 degee oven about 2 minutes or until the cheese melts.