3 tbsp. lightly salted butter
1 tbsp. vegetable oil
6 c. peeled, thinly sliced yellow onions
1 tsp. salt
1 1/2 tsp. granulated sugar
1/8 tsp. ground pepper
3 tbsp. browned flour
8 c. beef broth
1/2 c. dry white wine
2 tbsp. cognac or brandy (optional)
Croutes
2 1/2 c. (10 oz.) grated Swiss Gruyere

To brown flour, place flour in small skillet and cook stirring over heat until flour browns evenly.

Heat oil, then melt butter in large kettle. Add onions, cover and cook 20 minutes. Uncover, increase heat to medium high. Stir in sugar, salt, and pepper. Cover and cook 30-40 minutes, stirring occasionally, until onions are a deep golden brown. Sprinkle browned onions with the browned flour and blend. Add beef broth and wine. Simmer partially covered for 30 minutes. Shortly before serving, heat oven to 370 degrees.