1 1/2 lbs. thinly sliced yellow onions
3 tbsp. butter
1 tbsp. oil
3 tbsp. flour
2 qts. canned beef bouillon
1/2 c. dry white wine
3 tbsp. cognac
Salt, pepper
1/4 tsp. sugar
Rounds of hard toasted French bread (see below)
2 c. grated cheese (Swiss, Gruyere or Parmesan)

Cook the onions slowly with the butter and oil in a covered 4 quart saucepan for 15 minutes. Uncover saucepan, raise heat to moderate and stir in 1 tsp. salt and the sugar. Cook for 30 to 40 minutes, stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes.

Boil the beef bouillon and add to the onions. Add the wine and simmer partially covered for 30 to 40 minutes. Salt and pepper to taste.

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread and sprinkle with cheese.

For hard-toasted French bread - Cut bread into 3/4 to 1 inch thick slices. Place bread in one layer on a roasting pan and bake in a preheated 325 degree oven for about 1/2 hour, until dried out and lightly browned.