French Onion Soup
Source: Food Network (www.foodtv.com) Recipe adapted from Julia Child, "The Way to Cook"

I've changed a couple of things, but basically stuck to their recipe. Serves 3-4.

1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced white onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
1 48 ounce can beef stock
1 14 ounce can beef stock
1/2 cup water
1 beef bouillon
1/4 cup cognac
1 cup dry white wine
Sliced provolone (slice thickness should be between thin and normal)
8 (1/2-inch) thick slices of French bread toasted

Heat a heavy saucepan over moderate heat with butter and oil.  When melted, stir in onions, cover and cook slowly until tender and translucent, about 10 minutes.  Blend in salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently unil they are dark walnut color, 25-30 minutes.

Sprinkle flour and cook slowly, stirring for another 3-4 minutes.  Remove from heat, let cool a moment, then whisk in 2 cups of hot stock.  When well blended, bring to a simmer, adding the rest of the stock, cognac, and wine.  Cover loosely, and simmer very slowly for 1-1/2 hours, adding water as needed.