2 tbsp. butter
2 tbsp. vegetable oil
6-7 c. (2 lbs.) thinly sliced yellow onions
1/2 tsp. sugar
2 tbsp. flour
5 (10 1/2 oz.) cans condensed beef bouillon
3 soup cans water
1 tsp. water
1 tsp. salt
Several twists freshly ground black pepper
1/2 c. burgundy or dry red wine
1/4 c. Madeira or port wine
8-10 slices toasted French bread
2 c. grated natural Gruyere, Swiss or Parmesan cheese

1. In 4-6 quart Dutch oven or kettle beat butter and oil until hot. Add onions and sugar. Cook over medium heat for 20 to 30 minutes, stirring frequently until onions are lightly browned and bottom of pan is lightly glazed.

2. Scrape glaze from bottom of pan and blend in with onions. Stir in flour and cook 1 minute.

3. Stir in beef bouillon, water, salt and pepper. Bring to boiling. Reduce heat and simmer covered for 30 minutes.

4. Stir in burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into soup bowls over rounds of bread. Pass grated cheese separately. Makes 2 3/4 quarts, 8 to 10 servings.

Traditionally served in brown earthenware bowls with covers.

To serve Gratine: Preheat oven to 450 degrees. Pour hot soup into oven proof tureen or casserole. Place 8 to 10 slices toasted French bread on surface of soup and sprinkle thickly with 1 1/2 to 2 cups grated Gruyere or Swiss cheese. Bake for 15 minutes, then place under broiler for a few minutes to brown top lightly. Ladle into soup bowls in front of guests, serving a slice of bread and melted cheese in each bowl. Of you may prepare individual oven proof soup bowls as directed above.