Melt butter with oil in large soup pot - add sliced onions and stir to coat ~ cover pot and cook

over moderately low heat for 15 - 20 minutes - stirring occasionally until onions are tender and translucent. Uncover pot and

raise heat to moderately high - stir in salt and sugar (sugar

carmelizes and helps onions to brown) - cook about 30 minutes -

stirring frequently until onions have turned an even deep golden

brown. Lower heat to moderate - stir in flour and add a bit more

butter if flour does not absorb into a paste with the onions. Cook

slowly, stirring constantly for 12 minutes to brown flour lightly.

Remove from heat - pour about 1 cup of warmed consomme into

onion/flour mixture to blend flour and consomme - add rest of

consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer

slowly for 30 - 40 minutes.

If you are not serving right away, let cool, uncovered, then cover and

refrigerate. Reheat when ready to serve - place in ovenproof soup

bowls - top with a slice of toasted french bread, shredded mozzarella

cheese and parmesan cheese. Place under broiler to melt cheeses until

bubbly.