Teri's Rich Onion Soup

8 onions, thinly slices

4 tablespoons butter

1 tablespoon EVOO

1 teaspoon salt

1 teaspoon sugar

¼ cup flour

4 cup chicken stock

4 cups chicken stock or use half beef and half chicken stock or all beef

¼ cup dry white wine

Salt and pepper

1 tablespoon brandy- optional

6-8 rounds toasted bread rounds

Sliced Gruyere or other Swiss cheese slices

In a covered heavy duty pan cook onion in butter and oil very slowly for 30 minutes.  Remove lid add salt & sugar stir in well and cook for 1 ½ hours until onions are golden, stirring often.  Heat stock to boiling and have ready to add after next step.  Stir in flour and cook stirring for 5 minutes.  Now add boiling stock to pan and white wine, bring this to a boil, cover and simmer for 45 minutes.  Add brandy and season with salt and pepper.  Pour into bowls, top with bread rounds and 3-4 slices of cheese.  Broil until cheese is melted and serve.

*In Paris, France I had onion soup made with chicken stock and I never made it with beef stock again!