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1
Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.
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2
Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.
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3
Increase heat to high, remove lid, add sugar, and salt.
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4
Saute, stirring often until onions are very soft, and a deep golden brown.
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5
Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes.
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6
Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine.
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7
Season to taste with salt and pepper, and simmer for 30 minutes.
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8
Preheat oven to 425 degrees.
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9
Brush hamburger buns with remaining butter,and place bread in oven, and let this brown.
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10
When the bread as browned remove it from the oven.
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11
Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup.
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12
Add one slice of provolone, and place soup bowls in a baking dish, and place into oven.
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13
When the cheese has toasted remove.
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14
You may also wish to use a baguette if you have it on hand.
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15
You do not need to place the soup back into the oven.
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16
You can simply top with cheese and serve.
