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Onion Soup #5, French w/wine**

Source of Recipe

.
Onion Soup #5, French w/wine**

2 Tablespoons Olive oil
3 Tablespoons butter
6 cups thinly sliced onions
1/2 teaspoon granulated white sugar
2 1/2 quarts beef broth
1/2 cup dry white wine
...(OR apple juice or white grape juice)
sprig fresh thyme (optional)
salt and pepper to taste
8 slices slightly stale French bread
2 cups grated Gruyere cheese

Heat the oil in a heavy 5/6 quart pan.
(some call this size a Dutch oven)
Add the butter.
When the butter has melted, add the onions and cook
slowly, covered, for 10 minutes, stirring occasionally.
Add the sugar and salt.
Cook onions slowly until onions caramelize and turn
to a rich brown color. Do not let them burn! It is
important to stir now and then so burning does not
happen. This will take 45/60 minutes.
Add the wine and cook 5 minutes, still over low heat.
Add the stock and check for seasoning. Simmer,
uncovered, for 30 minutes.

To serve:
Toast the bread slices until golden brown.
Ladle the soup into an ovenproof bowl.
Add the toasted bread and cover with the cheese.
Bake at 350 degrees F. for 20 minutes,
or 5 minutes under a hot broiler.