2 lbs. onions
2 tbsp. butter (can substitute butter)
2 tbsp. olive oil
Salt and pepper
2 tbsp. flour
4 c. beef stock or canned broth
1 c. water
2 tbsp. brandy (optional)
1/2 loaf French bread
1/2 lb. Guyere cheese (about 2 c. grated)

(Substitute Provolone or Mozzarella).

First cut onions into thin slices. In a Dutch oven, over heat, butter and oil over medium heat. Add onions, 1 teaspoon salt and 1/2 teaspoon pepper and stir. Cook, stirring occasionally, until onions begin to soften, about 10 minutes. Reduce heat to low and cook slowly, stirring occasionally, until onions are caramelized, about 1 hour and 15 minutes. Dark caramelized onions are the secret to good onion soup.

Stir flour into onions, bring to a bubble, then cook 2 or 3 minutes. Slowly stir in stock, water and brandy. Simmer about 15 minutes. Taste for seasoning. Add salt and pepper if needed. Heat oven to 325 degrees. Cut bread into 4 thick slices. Bake until dry. Six minutes each side. Heat broiler. Grate cheese. Pour soup into heat proof serving bowls. Put bread on top of each. Mound cheese on bread. Broil until golden brown, 2-3 minutes.