5 c. thinly sliced onions (1 1/2 lb.)
3 tbsp. butter
1 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 tbsp. flour
3 cans condensed beef bouillon
3 c. boiling water
1/2 c. dry white wine
Salt and pepper to taste

Cook onions slowly with butter and oil in heavy covered 4 quart saucepan for 15 minutes. Stir in salt and sugar.

Raise heat to moderate; cook uncovered 35 to 40 minutes, stirring often until onions are a deep golden brown. Sprinkle with flour; stir 3 minutes.

Remove from heat. Add canned bouillon and boiling water, blend well. Add wine, season to taste. Simmer partly covered, about 35 minutes longer.

Take a loaf of French bread. Slice it into pieces and bake on a cookie sheet at 325 degrees for 30 minutes. Melt Mozzarella cheese on top and float piece sin bowl of soup.