3 tbsp. lightly salted butter
1 tbsp. vegetable oil
6 c. thin sliced onions
1 1/2 tsp. salt
1/8 tsp. ground pepper
3 tbsp. all-purpose flour
5 (13 1/2 oz.) cans beef broth
1/2 tsp. granulated sugar
1/2 c. dry white wine
2 tsp. brandy
2 1/2 c. about 10 oz. grated gruyere cheese
Croutons, garlic flavored

In a heavy 4-6 quart range top to oven pot heat butter and oil over moderate heat. Stir in onions, cover. Cook 15 minutes until onions are completely wilted. Uncover, stir in salt, sugar and pepper.

Increase heat to moderately high. Cook 30-40 minutes, stirring frequently, scraping bottom of pot until onions are completely deep nutty brown. Sprinkle with flour and stir in slowly stir in 2 cans of broth, stir constantly to insure smoothness.

When blended add remaining broth and wine. Partially cover pot; simmer over moderately low heat for 1 1/2 hours. Shortly before serving heat oven to 375 degrees. Stir in brandy into soup. Arrange croutons in single layer on top of soup and sprinkle with cheese. Bake 20 minutes and then broil for 3-5 minutes until cheese is lightly browned. Makes 6 cups of soup. Lots of work but worth the trouble if you're a connoisseur of good soup.