Melt butter with oil in saucepan; add sliced onions and stir to coat.

Cover and cook over moderate heat 15-20 minutes. Stir occasionally until

onions are tender and translucent. Uncover and raise heat to moderately

high and stir in salt and sugar. Cover and cook 30 minutes, stir

frequently until onions are a deep golden brown.

Lower heat to moderate. Stir in flour and add more butter if flour does

not absorb into a paste with onions. Cook slowly stirring continuously

for 2 minutes to brown flour lightly. Remove from heat.

Pour in a cup of hot diluted bouillon(see note) stirring with a wisk to

blend flour and bouillon. Add rest of the bouillon and the wine, bay

leaf, & sage and bring to a simmer. Simmer slowly for 30-40 minutes.

Season with salt, pepper and Tabasco.

Slice bread in rounds. Brush with oil or melted butter. Brown both sides

in oven 15-20 minutes.

Place bread rounds in oven-proof bowls. Ladel soup into bowls. Top with

cheese. Broil or put in oven at 350 degrees for 30 minutes.