6 tbsp. butter
I tbsp. olive nil
3 Ibs. medium yellow onions,
peeled and thinly sliced
1 tsp. sugar
Salt
1 tbsp. flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
I baguette
1 Ib. gruyere, shredded

I . 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, add the
sugar, and season to taste with salt. Saute, 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 w ine. Season to taste with salt and pepper and sim-
mer for about 30 minutes. Adjust seasonings.

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.