Ingredients

1 ½ pounds Or about 5 cups of thinly sliced yellow onions (Deb note: I find even 6-7 cups is never too much)
3 tablespoons Butter
1 tablespoon Oil
A heavy-bottomed 4-quart covered saucepan
1 teaspoon Salt
¼ teaspoon Sugar (helps the onions to brown)
3 tablespoons Flour
2 quarts Boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
½ cup Dry white wine or dry white vermouth
Salt and pepper to taste
3 tablespoons Cognac
Rounds of hard-toasted French bread (see following recipe)
1 to 2 cups Grated Swiss or Parmesan cheese (Deb note: I always use cave-aged gruyere)
The preceeding onion soup
A fireproof tureen or casserole or individual onion soup pots
2 ounces Swiss cheese cut into very thin slivers
1 tablespoon Grated raw onion
12 To 16 rounds of hard toasted French bread
½ cups Grated Swiss, or Swiss and Parmesan cheese

Description

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