Onion Soup

From Julia Child, "The French Chef Cookbook", show 97.
I make this times 2, or 3, or 4. The only limit is the size of the pot.
This freezes well.  If you plan to freeze it, use only half as much
beef bouillon. Freeze in pint containers.  When you want soup, thaw
a container and add one can of bouillon.  One frozen container is a
great addition to almost any beef stew.

Use a heavy pot.

3 T butter (margerine is ok)
1 T olive oil
1 1/2 pounds, or 5 to 6 cups thinly sliced yellow onions
	(cut the onion in half or quarters vertically before slicing
	if you want to make the soup easier to eat.)
1 t salt
1/2 t sugar, or more if needed
3 T flour
2 quarts hot home made bouillon, or 4 cans plus 1 or 2 cups water
1 cup red wine, or white if you insist
1 bay leaf
1/2 t sage
salt and pepper to taste

Melt the butter with the oil in the pot.
Add the onions and stir to coat.
Cover and cook over moderately low heat, stirring occasionally,
until the onions are tender and translucent, probably 15 to 20 minutes.

Heat the bouillon while cooking the onions.

Uncover the pot, raise the heat to moderately high, and stir in the
salt and sugar. Cook, stirring frequently, until the onions turn an
even deep golden brown. This probably takes about 30 minutes. Add
more sugar if the coloring is slow. Up to 1 T is nothing to worry about.

Lower the heat to moderate, and sprinkle in the flour. Stir to blend.
Add more butter if the flour does not absorb into a paste with the onions.
Stir continuously for about two minutes to lightly brown the flour.

Remove from heat and add about 1 cup of the hot bouillon, slowly,
whisking it in, then add the rest of the bouillon slowly while 
continuing to whisk.

Add the wine, bay leaf, and sage. Bring to a simmer and simmer slowly
for 30 to 40 minutes.  It is soup now.