'Mastering the Art of French Cook, Volume One'

3 Tbsp. butter

1 Tbsp. olive oil

5 cups thinly sliced yellow onions

1 tsp. salt

1/4 tsp. sugar (to help caramelize the onions)

3 Tbsp. flour

8 cups light beef stock, at a boil

1/2 cup dry white wine (like extra dry vermouth)

Salt and pepper, to taste

3 Tbsp. Cognac

Garnish: 6-8 croutons of hard-toasted French bread rounds; 1-2 cups grated Swiss or Parmesan cheese

Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until tender, about 15 minutes. Remove the cover, turn the heat up to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes.

Take the pot off the heat and whisk in the boiling stock. Add the wine. Season to taste. Put back on the heat, bring to a simmer, and simmer, partially covered, for 30-40 minutes or more, skimming as needed. Correct seasoning (you can set it aside uncovered at this point until you are ready to serve).

When ready to serve, with the soup at a simmer, stir in the cognac. Place the toast pieces in the bottoms of each bowl, pour the soup over it, and pass the cheese separately for your guests to help themselves.

Serves 6-8