Preparation:
Cook the onions slowly with butter and oil in a heavy bottom 5 quart covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar. Cook 30-40 minutes, stirring frequently until onions are golden brown. Sprinkle in the flour and cook, stirring, for 2 minutes.
Blend in boiling beef stock. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally.
Pour into individual ovenproof soup crocks. Float the croutons on top of the soup and sprinkle with grated cheese. Broil until cheese melts and croutons brown. |
