5 c. onions, sliced
3 tbsp. butter
1 tbsp. oil
1 tsp. salt
1/4 tsp. flour
1 tsp. sugar
2 qts. beef stock
1/2 tsp. wine
Salt and pepper to taste
3 tbsp. brandy or cognac
Rounds of hard toasted French bread
1-2 c. grated Swiss and Parmesan cheese

Cook onions slowly in butter and oil in covered saucepan for 15 minutes. Uncover, braise to moderate and stir in the salt and sugar. Cook 30-40 minutes stirring frequently, until the onions have turned an even deep golden brown. Sprinkle in the flour and stir for 3 minutes.

Off heat blend in boiling liquid. Add the wine and season to taste. Simmer partially covered for 30-40 minutes, skimming. Correct seasoning. Just before serving, stir in cognac. Pour into soup bowls over rounds of bread and pass cheese separately.