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Melt 3 tbsp. of the butter and the oil in a large
heavy pot over
medium-low heat. Add onions, cover and cook, stirring
occasionally,
until soft and translucent, about 20 minutes. Increase
heat to
medium-high, uncover, and add the sugar and season
to taste with
salt. Saute, stirring often until onions are very
soft and a deep
golden brown.
Reduce heat to medium, sprinkle in flour and cook,
stirring
constantly, for 2-3 minutes. Add about 2 cups of
stock and stir to
blend, then add remaining 6 cups of stock and the
wine. Season to
taste with salt and pepper and simmer for about
30 minutes. Adjust
seasoning to taste.
Preheat oven to 425F. Meanwhile, slice the bread
into at least
8 thick slices. Butter both sides of the bread
with the remaining
3 tbsp. of butter, then toast until golden brown
on both sides in
the oven.
Place a slice of toast in each of 8 ovenproof
bowls, then fill
bowls with the onion soup. Spread a thick layer
of cheese on top
of soup. Set bowls in 2 baking pans, place in the
oven and bake
until cheese has browned.
