(Paraphrased from Mastering the Art of French Cooking, Julia Child et al, Volume I) 5 C yellow onions, thinly sliced (about 1-1/2 lb) 3 T butter 1 T oil 1 tsp salt 1/4 tsp sugar 3 T flour 2 qts boiling brown stock (recipe follows) or canned beef bouillion 1/2 C dry white wine or vermouth salt, hot sauce to taste olive oil 1 clove garlic 3 oz Parmigiano Reggiano, shredded Cook the onions slowly with the butter and oil in a heavy covered saucepan for 15 minutes. Add the salt and sugar, raise heat to moderate and cook 30 - 40 minutes, stirring frequently, until the onions have turned a deep golden brown. Sprinkle in the flour and stir 3 minutes. Remove from heat. Bring the stock or bouillion to a boil and blend into the onions. Add wine, season to taste, and simmer partially covered 30 - 40 minutes, skimming occasionally. Correct seasoning. If not served immediately, return to a simmer before serving. Bake the bread rounds on a baking sheet in a preheated 350° oven about 30 minutes, till hard and lightly browned, basting them with olive oil after 15 minutes, and then turning them and basting the other side. When baking is completed, rub each piece with a cut piece of the garlic. Spread one side of each piece with the grated cheese, dribble on a little olive oil and brown under the broiler. Add the hot bread rounds to the hot soup immediately before serving. Serves 6 - 8