Onion Soup

2 tablespoons vegetable oil 7 cups (2 pounds) thinly sliced onions ¼ teaspoon sugar 2 tablespoons flour 5 cans (10½ ounce size) condensed beef bullion 3 soup cans water ¾ teaspoon salt ¼ teaspoon black pepper 1-½ cups Burgundy or dry red wine ¼ cup Madeira or port wine 10 slices toasted, French bread 2 cups grated natural Gruyere, Swiss or Parmesan cheese

In a four to six quart Dutch oven or kettle, heat butter and oil until hot. Add onions and sugar. Bake over medium heat for 20 to 30 minutes, stirring frequently until onions are lightly browned and bottom of pan is lightly glazed. Scrape glaze from bottom of pan and blend in with onions. Stir in flour and cook one minute. Stir in beef bullion, water, salt and pepper. Bring to a boil. Reduce heat and simmer, covered for 30 minutes. Stir in Burgundy and Madeira. Taste for seasoning. Pour into tureen or ladle into soup bowls over rounds of bread. Pass grated cheese separately. Makes 2¾ quarts (8 to 10

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Your Onion Soup is ready. Bon appetit!