3 Tbsp. butter
1 Tbsp. olive oil
1 1/2 lb. or 5 to 6 c. thin sliced yellow onions
1 tsp. salt
1/2 tsp. sugar
3 Tbsp. flour
2 qt. hot beef broth
1 c. red wine
1 bay leaf
1/2 tsp. sage

Melt butter and oil; add onion and stir. Cover pan and cook on low heat 15 to 20 minutes until onions are tender. Uncover, raise heat to medium-high; stir in salt and sugar. Stir until sugar caramelizes. Cook 30 minutes until onions are a dark brown. Stir often. Lower heat and stir in flour to make paste with onions. Cook slowly for 2 minutes. Remove from heat. Pour 1 cup hot broth, stirring with wire whip to blend flour. Add rest of broth and ingredients. Simmer 30 to 40 minutes. Serve with French bread and Parmesan cheese.