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SOUPE A L'OIGNON AU GRATIN 
6 med. onions, rather thinly sliced
6 tbsp. butter or half butter and half cooking oil
1 tsp. sugar
1 tsp. salt
Dash of ground nutmeg
7 c. strong beef bouillon
1/4 c. sherry or port
6 thick pieces of French bread, dried out in the oven
Grated Swiss cheese
Grated Parmesan cheese

Saute onion in butter until soft. Add sugar, salt and nutmeg; toss well. Cook down slightly but do not let the onions get too dark. They should be golden brown. Add hot bouillon and bring to a boil. Reduce heat and simmer for 10 minutes. Add wine and adjust seasoning. Ladle the soup into an oven proof casserole and top with pieces of French bread. Spoon about 2 tablespoons Swiss cheese on each slice. Cook in preheated oven at 300 degrees for 10 minutes, or until cheese is melted and bubbly.
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