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Cook the onions slowly with the butter and oil in a 4-quart covered
saucepan for 15 minutes. Uncover, raise heat to medium and stir
in the salt and sugar. Cook for 20-40 minutes stirring frequently,
until the onions have turned an even, deep, golden brown. Sprinkle
in the flour and stir for 3 minutes.
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Off heat, blend in the boiling liquid. Add the wine and season to
taste. Simmer partially covered for 30-40 minutes or more,
skimming occasionally. Correct seasonings. Just before serving,
stir in the cognac.
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