Soup A L'Oignon Maison(Onion Soup)

• 3 Tbsp. butter
• 1 Tbsp. olive oil
• 1 1/2 lb. or 5 to 6 c. thin sliced yellow onions
• 1 tsp. salt
• 1/2 tsp. sugar
• 3 Tbsp. flour
• 2 qt. hot beef broth
• 1 c. red wine
• 1 bay leaf
• 1/2 tsp. sage

1. Melt butter and oil; add onion and stir.
2. Cover pan and cook on low heat 15 to 20 minutes until onions are tender.
3. Uncover, raise heat to medium-high; stir in salt and sugar.
4. Stir until sugar caramelizes.
5. Cook 30 minutes until onions are a dark brown.
6. Stir often.
7. Lower heat and stir in flour to make paste with onions. Cook slowly for 2 minutes.
8. Remove from heat.
9. Pour 1 cup hot broth, stirring with wire whip to blend flour.
10. Add rest of broth and ingredients.
11. Simmer 30 to 40 minutes.
12. Serve with French bread and Parmesan cheese.

butter, olive oil, onions, salt, sugar, flour, hot beef broth, red wine, bay leaf, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1839 (may not work)