Kay Becker'S Onion Soup - cooking recipe

Ingredients

2 lb. or 6 c. thinly sliced onions
4 Tbsp. butter
1 1/2 Tbsp. oil
1 tsp. salt
1/4 tsp. sugar
4 Tbsp. flour
6 (10 oz.) cans condensed beef bouillon
1/2 c. dry white wine
salt to taste
pepper to taste
Parmesan cheese
French bread

Preparation

Cook onions slowly in butter and oil in covered saucepan for 15 minutes.
Uncover and raise heat to moderate; stir in salt and sugar.
Cook 30 to 40 minutes, stirring frequently, until onions are deep golden brown.
Sprinkle in flour and stir for 3 minutes. Take off from heat and blend in boiling bouillon.
Add wine. Season to taste and return to heat.
Simmer partially covered for 30 to 40 minutes.