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PdfSauté onions in butter and oil in a heavy skillet over low to medium heat until they are soft and take on color in a covered saucepan for roughly (15) minutes.
Uncover, raise the heat to moderate and sprinkle them with a small amount of sugar and toss them so that the sugar caramelizes and colors them. Salt them. Cook for (30) to (40) minutes stirring frequently, until the onions have turned and even, deep, golden brown.
Sprinkle in the flour and stir for (3) minutes.
Off heat, blend in the boiling broth. Add the wine and season to taste with salt and pepper. (Karen and I prefer Six Grapes Port or top quality Pinot Noir such as La Creme)
Blend all over medium heat and simmer partially covered for (30) to (40) minutes, skimming occasionally. Correct the seasoning.
Set aside uncovered until ready to serve, then reheat to a simmer. Serve in heated bowls with Parmesan cheese and crisp slices of hot toasted French Bread.