1 1/2 oz. butter
1 tbsp. oil
1 1/2 lb. onions, thinly sliced
1 tsp. salt
2 tbsp. plain flour
3 pt. boiling beef stock

4 to 8 oz. grated Swiss or Parmesan cheese
1/2 c. dry white wine or dry vermouth
Freshly ground pepper
2 tbsp. brandy (optional)
Rounds of French bread, cut 1 inch thick

In large heavy saucepan melt butter, add oil and cook onions slowly for 20 to 30 minutes, stirring occasionally. Do not brown. Sprinkle in salt and flour. Stir over moderate heat 3 minutes. Remove from heat and blend in boiling stock. Add wine. Season to taste. Simmer covered for 30 to 40 minutes; skim occasionally.

Correct seasoning. Just before serving, stir in brandy. Pour into soup tureen or soup cups over the rounds of bread. Serve cheese separately. Serves 6.

GARNISH: Put bread in single layer in shallow baking pan. Bake in slow oven (325 degrees) for 30 minutes until crisp. If desired, after baking each slice may be rubbed with a cut clove of garlic.