Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            yellow onions -- thinly sliced
   2      Tbsp          olive oil
   1      tsp           brown sugar substitute
                        Fresh ground pepper
   1      Dash          salt
   1      Tbsp          unbleached flour
   1      quart         low-sodium beef broth
     1/3  cup           vermouth
   4      slices        French bread -- toasted (about
     3/4  inch          slices)
   1      cup           shredded reduced-fat Swiss cheese

Preparation:

1. In a large saucepot, saute the onion in the oil for 15 minutes. Add the sugar, pepper, and salt. Simmer uncovered for 35 minutes, stirring occasionally, adding a little water if necessary. The onions will get very brown. 2. Add the flour and cook an additional 1 minute. Gradually add the beef broth and vermouth; cook over medium heat, stirring constantly until thickened and bubbly. Reduce the heat and simmer for 20 minutes. 3. Ladle the soup into 4 individual oven-proof soup bowls. Top each bowl with a slice of bread and some cheese. Place under the broiler for 2 to 3 minutes. Carefully remove from the oven and serve. 4 servings / serving size: 1 cup