3 tbsp. butter
6 c. chopped onion
1/2 tsp. sugar
3 tbsp. flour
1/2 c. dry white wine
2 1/2 c. (10 oz.) Gruyere cheese
1 tbsp. vegetable oil
1 1/2 tsp. salt
1/8 tsp. pepper
3 (13 3/4 oz.) beef broth
2 tbsp. brandy

Heat butter and oil, stir in onions; cover and cook 15 minutes or until completely wilted. Stir in salt, sugar, and pepper. Increase heat to moderately high. Cook 30 to 40 minutes, stirring until onions are a nutty brown. Sprinkle browned onions with flour and stir in. Slowly pour in cans broth, stirring constantly. When well blended add remaining broth and wine. Partially cover pot and simmer for 1 1/2 hours. Shortly before serving stir in brandy. Arrange croutons in a single layer on top of soup and sprinkle with cheese. Bake 20 minutes then broil for 3 to 5 minutes until cheese is lightly browned.