Ingredients

• 6 tbsp. butter
• 1 tbsp. olive oil
• 3 lbs. medium yellow onions, peeled and thinly sliced
• 1 tsp. sugar
• S\salt to taste
• 1 tbsp. flour
• 8 cups beef or veal stock
• 1 cup dry white wine
• 1 cup Vermoth
• Sherry to taste
• Freshly ground black pepper
• 1 baguette
• 1 lb. gruyère, shredded

Procedure

1. Melt 3 tbsp. of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Sauté, stirring often until onions are very soft and a deep golden brown.
2. Reduce heat to medium, sprinkle in flour and cook, stirring constantly, for 2-3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste.
3. Preheat oven to 425°. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tbsp. of butter, then toast until golden brown on both sides in the oven.
4. Place a slice of toast in each of 8 ovenproof bowls, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.