4 tbsp. butter
2 tbsp. vegetable oil
6 lg. onions, thinly sliced (red or yellow)
1 tbsp. sugar
2 tbsp. flour
7 c. beef stock or beef broth
1/4 c. burgundy wine
1/4 c. grated Parmesan cheese
Salt and pepper to taste
6 lg. thick slices French bread, toasted
2 c. grated Swiss or Gruyere cheese

In large soup pot, melt butter and oil until hot. Add sliced onions, lower heat, cover and cook onions for 20-30 minutes, stirring often. Uncover and stir in the sugar and cook until golden, stirring often.

Stir in flour and cook for another 3-5 minutes. Add 3 cups of the stock and simmer uncovered for 15 minutes. Add rest of stock along with wine and simmer another 30 minutes. Stir in grated Parmesan and cook 2 minutes.

Divide hot soup into 6 bowls. Top with toasted slice of bread and cover with Swiss cheese. Place under broiler and broil until cheese is melted and lightly browned.