French onion soup

I didn't have on hand everything I needed to make my mom's french onion soup recipe, so I went online and got a feeling for the basic proportions and must-haves in the soup. I stumbled upon thisrecipe  which also had excellent intructrions:

http://www.thekitchn.com/how-to-make-french-onion-soup-cooking-lessons-from-the-kitchn-110054

So I made a combination of both recipe with excellent results. It was so satisfying to taste the soup and have it be EXACTLY what I was hoping for. 

2-2.5 pounds of onions (you can mix varieties for more flavour)

8 Cups water

1 package of onion soup mix

3 cubes beef bouillon (as per package 1 cube per 2 cups of water, adjust as nec for the brand you use)

3 tablespoons butter

2 tablespoons olive oil

1/2 cup of red wine (optional)

1 tsp salt + to taste

1/2 tsp sugar

Pepper to taste

3 tablespoons flour

1.5 cups shredded cheese

6-8 slices of toast/baguette/ hamburger buns

Cut onions in half and peel

Slice each half into thin half moons

Melt butter in pan over medium heat

Add olive oil

Add onions and stir to coat

Cover and cook over low heat for 15 minutes

Meanwhile heat water, beef bouillon, onion soup mix in a separate pot. 

Remove lid, add salt, sugar and pepper.

Turn heat to medium, stir onions every few minutes until they start to turn brown. If they are burning, reduce heat. You want carmelized onions, not burnt.

Sprinkle flour over onions, stir and cook for 1 minute.

Add wine to broth, if using it.

Add onions to broth and simmer for 15-20 minutes.

Meanwhile place one bun on each oven-proof bowl (fills ~6 bowls) and cover with cheese. Pour soup over this and cover with more cheese.

Bake in 350 F oven for 30 minutes, broil to brown the cheese.