French Onion Soup

In heavy bottomed, 4-quart covered pot, melt butter and oil. Add onions.

Cover and cook over low heat for 15 minutes.

Stir in salt and sugar.

Cook over moderate heat for 30 to 40 minutes, stirring frequently, until onions are deep golden brown.

Sprinkle in flour and stir over low heat for several minutes to cook flour. In a separate pot, bring broth to a boil.

Remove soup pot from heat and add boiling liquid, wine and seasonings.

Simmer, partially covered, for 30 to 40 minutes.

Just before serving, stir in cognac.

Pour in soup tureen or individual ovenproof bowls. Stir in some cheese and top with toasted French bread.

Sprinkle lightly with paprika.

Place bowls on cookie sheet and cover with the rest of the cheese.

Bake 15 minutes in a 325° oven and serve immediately.