Onion Soup

• 2 Tbsp. margarine
• 2 Tbsp. vegetable oil
• 7 c. (2 lb.) thinly sliced onions
• 1/4 tsp. sugar
• 2 Tbsp. flour
• 5 cans (10 1/2 oz.) condensed beef bouillon
• 3 soup cans water
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 1 1/2 c. Burgundy or dry red wine
• 1/4 c. Port wine
• 10 slices toasted French bread
• 2 c. grated Gruyere, Swiss or Parmesan cheese

1. In 4 to 6-quart Dutch oven or kettle, heat butter and oil until hot.
2. Add onions and sugar.
3. Cook over medium heat for 20 to 30 minutes, stirring frequently, until onions are lightly browned and bottom of pan is lightly glazed.
4. Scrape glaze from bottom of pan and blend in with onions.
5. Stir in flour and cook 1 minute.
6. Stir in beef bouillon, water, salt and pepper.
7. Bring to boil.
8. Reduce heat and simmer, covered, for 30 minutes.
9. Stir in Burgundy and Madeira.
10. Taste for seasoning.
11. Pour into tureen or ladle into soup bowls over rounds of bread.
12. Pass grated cheese separately.
13. Makes 2 2/3 quarts (8 to 10 servings).

margarine, vegetable oil, onions, sugar, flour, condensed beef bouillon, water, salt, black pepper, red wine, wine, bread, grated gruyere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=884446 (may not work)