2 lbs. large yellow onions, halved and sliced into half-circles
3 garlic cloves, minced
2 tbs. all-purpose flour
3/4 cup dry white wine
8 cups vegetable/beef broth or bouillon
3 tbsp. cognac or brandy
6 slices french bread
1 cup grated swiss cheese
Salt and pepper
Directions
Melt the butter with the oil in a large, heavy pan over medium heat. Add the onions and cook, covered, for 10-12 minutes until they soften, stirring occasionally.
Reduce heat and continue cooking, uncovered, for 30-35 minutes, or until onions turn a deep golden brown. Stir occasionally until onions start to color, then stir more frequently and scrape the bottom of the pan as they begin to stick. Add garlic and stir for one minute.
Sprinkle in the flour and stir to blend.
Stir in white wine and bubble for 1 minute.
Pour in bouillon and bring to a boil, scraping the bottom of the pan and stirring to combine well.
Reduce heat to low and add the cognac or brandy. Simmer gently, stirring occasionally, for 45 minutes.
Toast the bread under a preheated broiler on one side. Turn over and top with the cheese, dividing it evenly. Broil until cheese melts.
Place a piece of cheese toast in the bottom of each bowl, then ladle the hot soup over. Serve immediately.