French Onion Soup

This is a recipe that I originally got from copykat.com. I added more flour to thicken it up.

Serves 6 to 8

3 Tbsp. butter
3 Tbsp. spreadable butter (e.g. country crock)
1 Tbsp. olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp. sugar
salt to taste
1 tbsp. flour + (1/4) cup
8 C. beef stock (or 7 cans Campbells beef consomme)
2 C. dry white wine (e.g. Chardonnay)
1 tsp. beef bouillon
Freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese

Over medium heat melt the regular butter and the olive oil in a large stock pot. Add onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Uncover and increase heat to high. Add sugar and salt. Saute, stirring often, until onions are a deep golden brown. Reduce heat to medium and mix in 1 tbsp. flour. Cook, stirring constantly, for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add the remaining stock and wine. With a fork, mix together the remaining 1/4 cup flour with 2 cups of the soup in a small bowl until smooth. Add this to the soup. Add the bouillon. Season to taste with salt and pepper, and simmer for 30 minutes.

Preheat oven to 425 degrees. Brush hamburger buns with the spreadable butter and brown in the oven. In small oven proof bowls, put in one bun half, and then fill bowl with soup. Add one slice of provolone to the top, and place bowls in a baking dish, and place into oven. Remove and serve when the cheese has toasted.