Onion soup

In a saucepan with a thick bottom, heat the butter and vegetable oil and fry the onion sprinkled with pepper until golden. Sprinkle with flour, stir, fry and pour in part of the broth, stirring continuously until the mass thickens. Keep pouring, stirring, broth and wine until all the liquid is absorbed. Salt, pepper, add a dawn. Remove the onions from the soup, arrange in 4 bowls, put a piece of dried bread on top, pour the soup almost on a par with the bread and sprinkle the bread with grated cheese. Put in the oven or grill until the cheese melts and immediately serve with the remaining loaf.