4 tbsp. butter
2 tbsp. olive oil
5 med. (approx. 3 lbs.) yellow onions
1 tbsp. garlic
Salt
Pepper
2 tbsp. flour
1 tbsp. Dijon mustard
1 c. dry white wine
2 qts. beef broth
2 tbsp. brandy
Parmesan cheese
Swiss or Gruyere cheese

Add butter and olive oil to large skillet. Add yellow onions (medium slices). Saute over medium heat until onions are golden brown. Add garlic and stir. Sprinkle 2 tablespoons flour over onions and stir until flour browns. Stir in Dijon mustard. Remove from heat. Immediately add 1 cup dry white wine. Scrape browned flour off skillet with wooden spoon. Return skillet to heat and cook until wine evaporates.

Transfer above mixture to soup kettle. Add 2 quarts beef broth. Heat to rapid simmer, then slowly simmer 2 to 2 1/2 hours, stirring occasionally. Set soup aside to cool to room temperature. May refrigerate up to 3 days at this point.

Heat oven to 350 degrees. Heat soup to boiling. Stir in 2 tablespoons brandy. Add salt and pepper to taste. Spoon soup into ovenproof bowls. Add heaping tablespoon of grated Parmesan cheese to each bowl. Place slice of toasted garlic bread in each bowl. Top with Swiss or Gruyere cheese. Place bowls on baking sheet and bake 4 to 6 minutes. Serve immediately.