INGREDIENTS
3 Tbl butter
3 Tbl olive oil
6 cups thinly sliced onion
1 tsp salt
1/2 tsp sugar
3 Tbl flour
2 quarts hot beef boullion (I use Spice Islands Beef Stock. 6 Tbl is equal to 2 quarts water. Do not use boullion cubes, they are too salty)
1 cup dry vermouth
1 bay leaf
1/2 tsp ground sage
salt and pepper to taste
DIRECTIONS
Melt butter with the oil and add sliced onions. Stir to coat with butter. Cover pot and cook over moderate heat 20 minutes. Stir occasionally until onions are tender and translucent. Uncover pan and raise heat to moderately high and stir in salt and sugar. Cook 30 minutes and stir frequently until onions have turned golden brown. Lower heat and stir in flour. Add more butter if flour does not absorb into a paste with the onions. Cook slowly and stir continuously for 2 minutes to brown flour lightly. Remove from heat. Pour in about 1 cup hot boullion, and stir with a wire whip to blend flour and boullion. Add rest of boullion, wine, bay leaf, and sage. Simmer 30 to 40 minutes.
Topping:
French bread, sliced in 1/2″ slices
1 3/4 cups grated swiss and parmesan cheese
Paint bread lightly with olive oil on both sides. Put on cookie sheet and bake 325 degrees for 15 minutes until browned lightly. Pour hot soup into ovenproof bowls. Place toast slice on top and serve with some cheese. Bake 30 minutes in 350 degree oven. Serves 8.