3 tbsp. butter
1 tbsp. olive oil
5 to 6 c. thinly sliced yellow onions
1 tsp. salt
1/2 tsp. sugar
3 tbsp. all-purpose flour
8 c. (2 quarts) hot beef bouillon
1 c. red or white wine
1 bay leaf
1/2 tsp. leaf sage
Salt and pepper to taste
Loaf of French bread (sliced 1-inch thick)
Melted butter
Peeled raw 2 inch onion
1 1/2 c. grated Swiss cheese and Parmesan mixed
2 oz. piece of Swiss cheese
1/4 cup cognac (optional)

Melt butter with oil in a heavy saucepan; add onions and stir to coat with butter. Cover and cook over moderate heat 15 to 20 minutes, stirring occasionally until onions are translucent.

Uncover pan, raise heat to moderately high, stir in the salt and sugar (caramelizes onions) cook for 30 minutes, stirring frequently to brown onions.

Lower the heat to moderate, stir in flour (add more butter if flour does not absorb into a paste with the onions.) Cook slowly 2 minutes. Remove from heat. Pour in about 1 cup hot bouillon, using a wire whisk, blend flour and bouillon. Add the rest of the bouillon and the wine, bay leaf and sage, simmer slowly for 30 to 40 minutes, season with salt and pepper.

Slice bread, spread with melted butter, bake in oven 325°F for 15 to 20 minutes turn over and toast the other side. Pour hot soup in a small soup crock or heat proof bowl, add 1 tablespoon cognac, grate in onion, sprinkle with slivers of Swiss cheese. Place 1 or 2 bread pieces together on top, spread with grated Swiss cheese. Bake at 350 degrees for 30 minutes. Broil under broiler before serving. Enjoy!

Serves 6 to 8 people.