French Onion Soup

Ingredients

1 1/2 lb. (5 c.) thinly sliced yellow onion

2 Tbsp. butter

1 Tbsp. oil

1 tsp. salt

1/4 tsp. sugar

3 Tbsp. flour

2 qt. boiling brown stock, or canned beef bouillon

1/2 c. dry white wine or dry white vermouth

Salt and pepper

3 Tbsp. cognac

Rounds of hard toasted french bread

Grated swiss or parmesan cheese

Directions

Cook the onions slowly with the butter and oil in a covered, heavy-bottomed saucepan for 15 minutes.

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently until the onions have turned an even, deep, golden brown.

Sprinkle in the flour and stir for 3 minutes.

Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes more, skimming occasionally. Correct seasoning.

Just before serving, stir in the cognac. Pour into soup cups over the rounds of bread and pass the cheese separately.