1 1/2 - 2 lbs. or about 7 c. thinly sliced onions
3 tbsp. butter
1 tbsp. oil
1 tsp. salt
1/4 tsp. sugar
3 tbsp. flour
2 qt. boiling brown stock
1/2 c. dry white wine or dry white vermouth
Salt & pepper to taste
3 tbsp. cognac
Round or hard toasted French bread (12-16)
2 oz. Swiss cheese, cut in very thin slivers
1 tbsp. grated raw onions
1 1/2 c. grated Swiss cheese
1 tbsp. olive oil
Individual onion soup pots (fire proof)

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes. Uncover, reduce heat to moderate and stir in the salt and sugar. Cook 30 to 40 minutes, stirring frequently until onions have turned an even deep golden brown (the sugar helps to brown the onions). Sprinkle in the flour and stir for 30 minutes. Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer, partially covered, for 30 to 40 minutes or more, skimming occasionally. Set aside, uncovered ready to serve, then reheat to simmer. Just before serving, stir in cognac.

Preheat oven to 325 degrees. Pour into soup pots. Stir in the slivered cheese and grated onion. Float rounds of toast on top of the soup. Spread with grated cheese over it. Sprinkle with the oil. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.