10 med. onions
4 tbsp. butter
1 tsp. sugar
3 tbsp. flour
2 pts. bouillon (beef stock)
1/4 pt. white vermouth
4 tbsp. cognac
2 cloves garlic
8 slices toasted bread (French?)
2 oz. grated Swiss cheese
1 tbsp. olive oil
Fresh ground pepper, thyme, basil

Thinly slice the onions. Melt butter in a large saucepan. Retain 1 tablespoon onions and add the remainder. Cover and simmer for 15 minutes, stirring occasionally. Stir in the sugar. Simmer for 30 minutes until well browned, stirring frequently, especially bottom of pan. Sprinkle in flour and stir until mixed.

Grate 1 clove garlic. Stir in bouillon, vermouth, herbs and garlic. Simmer covered for 30 minutes. Grate the remaining tablespoon of onion. Stir in cognac and grated onion. Rub clove of garlic on the toasted bread.

Half fill oven-proof bowls with soup. Sprinkle 1/4 of the grated cheese between the bowls. Divide the bread between the bowls. Almost fill the bowls with soup and add the remaining cheese. Divide olive oil between each bowl.