Onion Soup at last

This recipe is excellent and taken from Julia Child's Mastering the Art of French Cooking. Takes a bit of time, but is easy to do.

1 1/2 pounds or about 5 cups of thinly sliced yellow onions.
3 Tbs butter
1 Tbs olive oil

Cook onions slowly with the butter and oil in a heavy-bottomed covered saucepan. Cook for approximately 15 minutes.

1 tsp salt
1/4 tsp sugar

Uncover, raise heat to moderate and stir in salt and sugar. Cook for 30 to 40 minutes, stirring frequently until the onions have turned an even, deep golden brown. DO NOT BURN.

3 Tbs flour

Sprinkle in the flour and stir for 3 minutes.

2 quarts boiling beef stock (I used boxed or canned beef broth or beef bouillon (boxes of beef broth from Whole Foods (Pacific Brand, I think, and a can or two of Campbells consomme or bouillon).
1/2 cup dry white wine or dry white vermouth (I always use Martini and Rossi white vermouth)

Off heat, blend in the boiling liquid. Add the wine or vermouth. Season with salt and pepper to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning (I sometimes add a bit more vermouth).

Rounds of hard toasted French bread
1 to 2 cups of grated Swiss cheese

Put bread slices on cookie sheet. On one side mound Swiss cheese (and a sprinkle of Parmesan as well if you'd like). Run under broiler until cheese is brown (don't let this burn) and melting.
Float cheese rounds on top of hot soup.

Enjoy!!!!!

Pour soup into soup bowls. Float cheesy bread rounds on top.