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- 750 gm onions
- 2 large tbsp butter
- 1 tbsp oil
- salt and pepper
- pinch of Sugar
- 1 tbsp flour
- 1 ½ litre stock
- 125 ml white wine
Cook sliced onions in butter and oil until soft. Remove pan lid and raise heat to a moderate flame. Stir in seasoning and Sugar. Cook for 30–40 minutes, stirring frequently. Allow onions to turn a deep brown. Stir in flour. Cook for 3 minutes. Pour in hot stock and stir to blend. Add wine. Simmer for a while. Rub garlic cloves on the surface of the bread. Sprinkle with Cheese and serve on the soup.