French Onion Soup is goooood.

Last weekend I decided to make French Onion Soup a la Julia Child.  The secret to this divine soup is the cooking method of the onions and the right cheese of course.  It's a meal unto itself, very hearty indeed.  Allow yourself 2 1/2 hours to make the soup although a lot of that time the soup is simply simmering.  It also freezes really well so feel free to double the recipe.  Sorry I have no photos to share, I could have sworn I took some but now I can't find them...so either I did and lost the files or I didn't because I'm scatter brained this week...alas.  Just trust me, the soup looks delicious because it is.
Julia Child's Onion Soup
5 C yellow onions, thinly sliced (about 1-1/2 lb)
3 Tbsp. butter
1 Tbsp. oil
1 tsp salt
1/4 tsp sugar
3 Tbsp flour
2 qts boiling brown stock  or canned beef bouillion (I used Campbell's beef stock)
1/2 C dry white wine or vermouth (I used Vermouth)
salt, pepper to taste
1 French baguette, cut in 3/4" thick rounds
olive oil
1 clove garlic
Good quality mozerella or brick cheese, 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.
In a seperate pot bring the stock to a boil then pour into the onion pot. 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 350º oven about 30 minutes, till hard and lightly browned.
Pour soup into individual oven-proof soup bowls (this recipe can make 6), put bread on top of each and shredded cheese, place under broiler until cheese is all bubbly.

Happy Cooking!