Tweaked Recipe from Mastering the Art of French Cooking by Julia Child
(My best friend bought this book for me a few years ago and it's really a must have! Put it on your xmas list!)
1 1/2 lbs. or about 5 cups of thinly sliced yellow onions
3 tablespoons of butter
1 tablespoons of olive oil
1 teaspoon of salt
1/4 teaspoons of sugar (helps the onions to brown)
3 tablespoons of all-purpose flour
2 quarts beef stock
1/2 cup of dry white wine
Salt and Pepper to taste
Slices of French Bread
1/2 cup of gruyere, grated
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
Sprinkle in the flour and stir for 3 minutes.
Off the heat, blend in the boiling liquid. Add the wine. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.
Preheat oven to 400F.
Pour into soup cups. Top with a slice of crusty bread and a handful of grated Gruyere cheese. Place soup on a baking sheet and bake for 20 minutes, or until cheese is melty and brown.