Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   3      medium        onions -- (1 and 1/2 pounds)
                        peeled and thinly sliced
     1/4  teaspoon      sugar
   1      tablespoon    flour
   4      cups          hot beef broth
   2      tablespoons   dry vermouth
   1      teaspoon      cayenne pepper
                        freshly ground black pepper
   1      4 1/2" thick  french bread
                        butter
   4      ounces        gruyere cheese -- shredded
   1      clove         minced garlic
     1/4  cup           finely minced parsley

Preparation:

In medium saucepan, saute onions and sugar in oil until onions are tender. Stir in flour. Mix well. Add hot broth, vermouth, cayenne and black pepper. Stir. Cook until hot. While cooking, cut French bread. Spread with butter on each side and brown on griddle. After flipping for the last time, sprinkle cheese and garlic on top of bread. Melt under broiler. In serving bowls, divide onion mixture. Place toast in the bottom of serving bowls. Pour soup over all. Serve hot with parsley. Approximately 15 minutes.