French Onion Soup

4 Lbs. Sweet Onions
4 tablespoons butter
4 tablespoons flour
1 tablespoon honey
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
2 15-ounce cans beef broth

Peel and slice Sweet Onions. Separate onions into rings. In a large Dutch oven, sauté onions in butter over low heat until
caramelized, about 15 minutes. Add honey, Worcestershire sauce and sprinkle in flour and pepper. Stir and cook for 1 minute over medium heat. Stir in beef broth. Simmer for 30 minutes.

Serve on toasted French bread in bottom of soup bowl. Reheat soup and ladle over bread. Top with grated Jarlsberg, Gruyere, or Swiss cheese. Place under preheated broiler until cheese melts.