Baked French Onion Soup

Directions

1. Heat butter with oil in large soup pot - add in sliced onions and stir to coat cover pot and cook
2. over moderately low heat for 15 - 20 min - stirring occasionally till onions are tender and translucent/soft. Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar
3. carmelizes and helps onions to brown) - cook about 30 min -
4. stirring frequently till onions have turned an even deep golden brown
5. brown. Lower heat to moderate - stir in flour and add in a bit more
6. butter if flour does not absorb into a paste with the onions. Cook
7. slowly, stirring constantly for 12 min to brown flour lightly.
8. Remove from heat - pour about 1 c. of warmed consomme into
9. onion/flour mix to blend flour and consomme - add in rest of
10. consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
11. slowly for 30 - 40 min.
12. If you are not serving right away, let cold, uncovered, then cover and chill. Reheat when ready to serve - place in ovenproof soup
13. bowls - top with a slice of toasted french bread, shredded mozzarella
14. cheese and parmesan cheese. Place under broiler to heat cheeses till
15. bubbly.