Ingredients

2 lb. onions, sliced
3 Tbsp. butter
2 Tbsp. corn oil
1 1/2 tsp. sugar
1/2 tsp. dry mustard
3 Tbsp. flour
2 qt. vegetable bouillon broth (no salt)
1 1/2 C. white cooking wine
French bread slices, toasted
Gruyere cheese slices
Pepper for seasoning

Cooking Instructions

In large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard; cook 30 minutes longer. Blend in flour, stir in broth and wine and cook 30 minutes more. Season with pepper. To serve, ladle into crocks; top with bread and Gruyere slices. Bake in 450 degree oven until cheese is bubbly. Sprinkle with Parmesan cheese, if desired.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: