Directions

• Add 1 tbs oil and 3 tbs butter in large soup pot and heat on medium until the butter is melted.
• Add sliced onions, lower the heat, cover, and cool slowly for 15 minutes.
• Remove the cover, add salt and sugar and cook slowly until the onions turn deep brown in color. Stir often, and if needed add 1 tbs water to prevent burning.
• In a separate pot, bring the beef broth to a boil.
• When the onions are fully brown, sprinkle the flour over the onions and stir to coat the onions. Cook for 2 minutes to cook off the raw taste of the flour.
• Add the boiling beef broth to the onions and stir to loosen the fond from the bottom of the pot.
• Add the dry white wine and let the soup simmer for about 30 minutes.
• Add and stir in the cognac, let cool, then refrigerate overnight.
• When ready to eat, preheat the over to 325°.
• Heat soup to boiling and ladle into oven safe bowls and top with a large handful of shredded Gruyere cheese on each bowl.
• Place soup bowls in the oven for 20-30 minutes, then turn on the broiler for a couple of minutes to brown the cheese on top.
• Slice the French bread into inch thick slices, top with Gruyere and toast. Drizzle with a little olive oil and enjoy!