1) Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes. 2) Uncover, raise the heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently until the onions have turned and even, deep golden brown. 3) Sprinkle in the flour and stir 3 minutes.
4) Off heat, blend in the boiling liquid. Note that instead of brown stock you may use canned beef bouillon (same quantity). Or, and equal part of boiling water plus stock or bouillon. 5) Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct Seasoning. 6) Set aside uncovered until ready to serve, then reheat to simmer. 7) Just before serving, stir in the cognac. Pour into french onion soup bowls over the rounds of bread. Cover with cheese. Bake at 180ºC until cheese melts. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120