From Linda Gaito
1½ lbs. or 5 cups thinly sliced yellow onions
3 Tbsp. butter
1 Tbsp. oil
1 tsp. salt
¼-½ cup sugar
3 Tbsp. flour
2 quarts boiling beef stock (use boullion cubes)
½-¾ cup dry white wine
Salt & pepper to taste
-In a covered saucepan (use heavy-bottom 4 qt. saucepan), cook onions slowly on low heat with butter & oil for about 15 minutes.
-Uncover, raise heat to moderate & stir in salt & sugar. Cook for 30-40 minutes until onions turn a deep, even, golden brown — stir frequently
-Sprinkle in flour & stir for 3 minutes.
-Off heat, blend in boiling liquid.
-Add wine & season to taste.
-Simmer partially covered for 30-40 minutes or more.
-Set aside uncovered until ready to serve. Then reheat to simmer
-Optional (Linda Gaito adds) several sprigs of fresh thyme (stripped & chopped) during cooking.