6 lg. onions, about 3 lbs. thinly sliced
6 cloves of minced garlic
2 tbsp. butter, add more if necessary
1 tbsp. oil
1/4 tsp. sugar
1 tbsp. flour
3 (14 oz.) cans beef broth
1/2 c. dry white wine
1 tsp. Dijon mustard
Salt to taste
Dried out French bread, sliced
Grated Swiss cheese

Cook onions and garlic slowly on low heat with butter and oil in large ovenproof stock pot for 15 minutes, covered. Uncover, raise heat to medium, stir in sugar. Cook for about 45 minutes, stirring frequently until onions have caramelized and are an even, deep, golden brown. Sprinkle on flour and stir for 2 minutes. Pour in 1/2 can of broth and mix in the flour. Add rest of broth, wine, and mustard. Simmer on low for 30 minutes. Salt to taste. When ready to serve, float French bread and grated cheese on top of soup. Put under broiler until cheese melts, about 10 minutes.