Baked French Onion Soup

• 8 large onions, thinly sliced
• 2 Tbsp. butter
• 2 Tbsp. vegetable oil
• 1/2 tsp. sugar
• 4 Tbsp. flour
• 12 c. beef stock
• 1/2 c. dry white wine
• salt and pepper to taste
• 8 slices French bread, cut 1/2-inch thick
• 4 tsp. vegetable oil
• 2 cloves garlic, minced
• 4 Tbsp. cognac
• 2 c. grated Swiss cheese

1. In covered 4-quart saucepan, cook onions slowly in butter and 2 tablespoons oil for 15 minutes; stir occasionally.
2. Uncover and increase heat to moderate.
3. Add sugar; saute onions, stirring frequently, about 30 minutes or until golden brown.
4. Sprinkle with flour.
5. Stir over heat 2 to 3 minutes.
6. Blend in hot broth and wine.
7. Adjust seasonings.
8. Simmer, partially covered, for 1 hour.

onions, butter, vegetable oil, sugar, flour, beef stock, white wine, salt, bread, vegetable oil, garlic, cognac, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199557 (may not work)