French Onion Soup - cooking recipe

Ingredients

5 c. thinly sliced yellow onions (1 1/2 lb.)
3 Tbsp. margarine or butter
1 Tbsp. vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 Tbsp. flour
3 cans boiling condensed beef bouillon
3 c. boiling water
1/2 c. dry white wine or sherry
salt and pepper to taste
2 oz. Swiss cheese, cut in thin slivers
1 Tbsp. grated onion
16 slices hard-toasted French bread *
1/2 c. grated Parmesan cheese
1 Tbsp. melted butter or margarine

Preparation

Cook onions slowly with butter and oil in a heavy, covered, 4-quart saucepan for 15 minutes.
Stir in salt and sugar; raise heat to moderate.
Cook, uncovered, 35 to 40 minutes, stirring often, until onions are a deep golden brown.
Sprinkle with flour; stir 3 minutes.
Remove from heat.
Add bouillon and boiling water; blend well.
Add wine; season to taste.
Simmer, partly covered, about 35 minutes longer.** Bring to boil.
Pour into ovenproof tureen.
Stir in slivered cheese and grated onion.
Float toast rounds on top of soup; spread grated cheese over toast.
Sprinkle with melted butter.
Bake for 20 minutes at 325\u00b0.
Set under broiler for a minute or two to brown top lightly.
Serve at once. Makes 8 servings.