Slice onions very thin. Heat oil, melt 1/4 cup butter and saute onions slowly until golden brown. Do not let them burn, but they should be dark for best flovour. In the remaining butter, cook whole onion on all sides till golden. Sprinkle with sugar and cook until browned all over. Add to sliced onions along with broth and wine. Simmer at least 30 minutes. Taste and adjust seasoning. Remove whole onion. To serve, place soup in ovenproof casserole. Float bread on top of soup and cover with cheese. Broil till cheese melts. Makes 10 servings..

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These soup recipes are a collection of recipes that I have gathered over the years. If I can remember where I got the recipe from I will try and credit the source. This one is miss elaine from st paul's cookbook. Many origins of these side dishes salad recipes are unknown.