Title: Baked french onion soup
 Categories: Cheese/eggs
      Yield: 6 Servings
 
      3 tb Butter
      1 tb Oil
      3 lb Onion; sliced very thinly
      1 ts Salt
      1 ts White sugar
      3 tb Flour
      4 cn Beef consomme
      4 cn Water
      2 c  Dry red wine
      1    Bay leaf
      1 ts Sage
      1    Sliced french bread; toasted
      1    Mozzarella cheese; shredded
      1    Parmesan cheese; shredded
 
  Melt butter with oil in large soup pot - add sliced onions and stir
  to coat ~ cover pot and cook
  
  over moderately low heat for 15 - 20 minutes - stirring occasionally
  until onions are tender and translucent.  Uncover pot and
  
  raise heat to moderately high - stir in salt and sugar (sugar
  
  carmelizes and helps onions to brown) - cook about 30 minutes -
  
  stirring frequently until onions have turned an even deep golden
  
  brown. Lower heat to moderate - stir in flour and add a bit more
  
  butter if flour does not absorb into a paste with the onions. Cook
  
  slowly, stirring constantly for 12 minutes to brown flour lightly.
  Remove from heat - pour about 1 cup of warmed consomme into
  
  onion/flour mixture to blend flour and consomme - add rest of
  
  consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
  
  slowly for 30 - 40 minutes. If you are not serving right away, let
  cool, uncovered, then cover and
  
  refrigerate.  Reheat when ready to serve - place in ovenproof soup
  
  bowls - top with a slice of toasted french bread, shredded mozzarella
  
  cheese and parmesan cheese. Place under broiler to melt cheeses until
  
  bubbly.