French Onion Soup

Cook onions slowly with butter and oil in a heavy, covered 4 qt. saucepan for 15 minutes.

Stir in 1 tsp. salt and sugar. Increase heat to moderate and cook uncovered 35 - 40 minutes stirring often, until onions are a deep golden brown.

Sprinkle with flour and stir for 3 minutes.

Remove from heat, add bouillon and water and blend well.

Add wine, salt and pepper, and simmer, partly covered about 35 minutes longer.

Pour over toast rounds and serve with parmesan cheese.

After adding wine, salt and pepper, bring to a boil, pour into an oven proof tureen and stir in Swiss cheese and granted onion.

Float toast rounds on top of soup and sprinkle parmesan cheese and melted butter over toast. Bake at 325 degrees for 20 minutes.

Broil 1-2 minutes or until top is lightly browned.

Serve at once.