2 lb. yellow onions, sliced
2 tbsp. corn oil
1/2 tsp. dry mustard
2 qt. beef broth
Salt & pepper to taste
Gruyere cheese slices
6 tbsp. butter
1/2 tsp. sugar
3 tbsp. flour
1 1/2 c. Holland House
White cooking wine
French bread slices

In a large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard; cook 30 minutes longer. Stir in broth and wine - cook 30 minutes more. Season to taste. To serve, ladle into crocks, top with bread and cheese slices. Bake at 450 degrees until cheese is bubbly. Sprinkle with Parmesan cheese if desired.