In tribute to Julia Child, I have to post her recipe for French Onion soup, wihch I love to death!
6 cups thin sliced onions
½ tsp. sugar
1 cup white wine
2 quarts beef stock
Melt butter and oil in stockpot; stir in onions; cover and cook slowly 15-20 minutes til onions are soft; raise heat to medium high, stir in sugar and sat, and stir til onions have turned a deep brown. Lower heat to meidum and blend in flour and cook 2-3 minutes; stir in stock and wine. Season, bring to boil, simmer 30 minutes. Pace in bowls, cover with toasted French bread and gruyere cheese, and bake at 425 for 30 minutes.