3 to 4 tbsp. butter
1 to 2 tbsp. oil
6 to 7 thinly sliced onions
1 tsp. salt
1/2 tsp. sugar
3 tbsp. flour
2 qt. chicken stock
bay leaf
sage
1/2 c. white wine (optional)
croutons
grated Swiss cheese or Swiss/Parmesan mixture

Melt butter with oil in large kettle. Add onions. Stir and cook, uncovered, over low heat for 15 to 20 minutes, stirring occasionally. Add sugar and salt and cook 15 to 20 minutes, stirring occasionally. Sprinkle on flour and cook 2 to 3 minutes, stirring to brown. In another pan, bring stock to simmer, then pour it over the onions. Add herbs and white wine. Simmer on low heat, partially covered, another 20 to 30 minutes. Add salt and pepper if needed.

To Serve: Put croutons in bowl. Ladle on soup and sprinkle on cheese. Or ladle soup into ovenproof bowls. Top with croutons. Sprinkle on cheese and place under broiler until cheese melts and bubbles.