2 tbsp. butter
4 lg. Spanish onions
2 c. chicken white stock
1 c. white wine
2 tbsp. tamari
Toasted croutons
1 c. grated Gruyere cheese
Cognac

Melt the butter in a soup pot over low heat. Peel the onions, cut them in half, then slice the halves. Put the onions in the pot and let them gradually cook over the low heat. This slow initial cooking of the onions is critical, as the low heat converts the starch into sugar, thereby imparting a sweetness to the flavor. When the onions appear translucent, after about 20 minutes of slow cooking with occasionally stirring, increase the heat to high and brown the onions, stirring frequently. You don't want to burn the onions; you just want to lightly caramelize them to add flavor and color to the soup.

When the onions are light brown in color, add the stock and the white wine. Bring it to a boil, stirring frequently, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20 minutes. Stir in the tamari, 2 tablespoons at a time, until you get the right color. The soup should be a rich brown color.

Before serving, preheat the oven to 450 degrees. Ladle the soup into serving- size crocks or mugs. Place a toasted round of French bread, the size of the surface of the soup, on top of the soup.

Mound some grated Gruyere cheese on the bread and dribble a few drops of cognac into the cheese. Place the soup mugs onto a baking sheet and put them into the hot oven or under the broiler, until the cheese melts into a delicious, dripping, gooey mass. Serve immediately.