Soupe a L'oignon

A traditional (well, except without day old French bread) French onion soup.

Ingredients:
1 1/2 lbs. onions, or about 5 cups of onions, thinly sliced
3 Tbs. butter
1 Tbs. oil
1 tsp. salt
1/4 tsp. sugar (helps the onions to brown)
3 Tbs. flour
2 quarts (8 cups) of boiling stock, or 1 quart boilingwater and 1 quart stock
1/2 cup of dry white wine or dry white vermouth
salt and pepper, to taste
3 Tbs. cognac
1-2 cups of grated Swiss or Parmesan cheese

~Cook the onions slowly with the butter and oil in a heavy bottomed dutch oven for 15 minutes, covered. 

Uncover and raise heat to medium, stir in salt and sugar. Cook for 30-40 minutes, stirring often, until the onions have turned golden/brown. 

Add the flour and stir for 3 minutes. 

Take off the heat and stir in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes more. Add more seasoning if necessary. 

Set soup aside, uncovered, until ready to serve, at which time you simmer to reheat the soup. Just before serving, blend in the cognac. Top with the grated Swiss or Parmesan cheese.