2 lb. onions, sliced
3 tbsp. butter
2 tbsp. corn oil
1 1/2 tsp. sugar
1/2 tsp. dry mustard
3 tbsp. flour
2 qt. vegetable bouillon broth (no salt)
1 1/2 c. white cooking wine
French bread slices, toasted
Gruyere cheese slices
Pepper for seasoning

In large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard; cook 30 minutes longer. Blend in flour, stir in broth and wine and cook 30 minutes more. Season with pepper.

To serve, ladle into crocks; top with bread and Gruyere slices. Bake in 450 degree oven until cheese is bubbly. Sprinkle with Parmesan cheese, if desired.