4 large onions, thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil
¼ teaspoon sugar
2 tablespoons flour
6 cups bouillon or beef stock
¼ cup dry white wine or vermouth
Salt and pepper to taste
4 slices French bread, cut ½ inch thick
2 teaspoons vegetable oil
1 clove garlic, peeled, cut
2 tablespoons cognac
1 cup grated swiss cheese

In covered 4 quart saucepan or dutch oven cook onions slowly with butter and 1 tablespoon oil 15 minutes; stire occasionally. Uncover; increase heat to moderate. Add sugar; sauté onions, stripping frequently, about 30 minutes or until golden brown. Sprinkle with flour; stir over heat 2 to 3 minutes. Blend in hot broth and wine; adjust seasionings. Simmer, partially covered, 1 hour.

Meanwhile, place bread slices in 350 deg f oven 30 minutes or until lightly toasted. Halfway through baking, baste each slice with ½ teaspoon oil; rub with garlic.

Before serving, add cognac. Divide soup into ovenproof bowls or casseroles. Sprinkle ½ cup cheese in soup. Float slices of satle or toasted cheese. Bake in preheatged 325 deg f oven 15 to 20 minutes, until hot; set under broiler 2 to 3 minutes, until cheese is golden brown. Serve immediately. Yield 4 servings.

Original Recipe from: One of Sue's cookbooks

OUR Rating: Groceries expense extremely reasonable
Very Easy to make
5 out of 5
Would we make again? Most Definately (this one is an old recipe - which has been made time and time again).