3 tbsp. butter
1 tbsp. oil
5-6 c. thinly sliced onions
1 tsp. salt
1/2 tsp. sugar
3 tbsp. flour
2 qts. bouillon
1 c. white wine
1 bay leaf
1/2 tsp. sage
Salt and pepper

Melt butter with oil. Add onions and stir to coat with butter. Cover pan and cook over moderate heat 15-20 minutes, stirring occasionally, until onions are tender. Raise heat to moderately high. Add salt and sugar. Cook for 30 minutes.

Dilute bouillon with 1 quart water. Pour in 1 cup of bouillon. Stir with whisk. Cook slowly for 2 minutes. Remove from heat. Blend in flour and bouillon. Stir. Add remaining bouillon, wine, bay leaf, and sage. Simmer slowly 40 to 60 minutes. Pour soup in oven-proof bowls. Add shredded Monterey Jack cheese. Place under broiler to melt cheese.