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French Onion Soup

1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 Tbsp butter
1 Tbsp oil
1 tsp salt
1/4 tsp sugar
3 Tbsp. flour
2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling
water and 1 quart of stock or bouillon.
1/2 cup dry white wine or dry white vermouth
3 Tbsp. Cognac
Rounds of French bread, toasted
1-2 Cups grated Swiss or Parmesan cheese

Cook onions slowly with the butter and oil in the covered saucepan
for 15 minutes Uncover, raise heat to moderate, and stir in the
salt and sugar. Cook for 30-40 minutes stirring frequently, until
the onions have turned an even, deep, golden brown. Sprinkle in
the flour and stir for 3 minutes. Off heat, blend in the boiling
liquid. Add the wine and season to taste. Simmer partiall y covered
for 30-40 minutes or more, skimming occasionally. Correct seasoning.
Se t aside uncovered until ready to serve. Then reheat to the
simmer. Just before serving, stir in cognac. Pour into a soup
tureen or individual soup cups over the rounds of bread. Pass
cheese separately to individual taste.

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