Sauté sliced onions and spices in large skillet with 3/4 cup of butter.  When onions are tender and lightly colored, stir in 4 tbsp. flour and stir until smooth.  Transfer onions to a 6 quart kettle and add remaining ingredients.  Bring to a boil and reduce heat and simmer for 30 minutes.

Serve topped with croutons and grated Parmesan cheese or place in individual oven proof serving bowls and top with lightly toasted French bread and cover with grated mozzarella and Parmesan cheese.  Place in hot oven (450°) until cheese is melted and bubbling.  
Serves 8-10.

Serve with a green salad.