2 tbsp. butter
2 tbsp. vegetable oil
6-7 c. thinly sliced onions
1/2 tsp. sugar
2 tbsp. flour
5 cans beef bouillon soup
3 soup cans water
1 tsp. salt
Several twists ground pepper
1/2 c. burgundy wine
1/2 c. port wine
8-10 slices French bread
2 c. Swiss or gruyere cheese

In large Dutch oven, heat butter and oil until hot. Add onions and sugar. Cook over medium heat 20 to 30 minutes until onions are brown and the bottom of the pan is glazed. Stir in flour. Cook 1 minute. Stir in beef bouillon, water, salt and pepper. Reduce heat. Simmer, covered for 30 minutes. Stir in wine. Ladle into bowls. Cover with bread and cheese.