Onion Soup

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.