Ingredients
8 Large yellow onions, sliced
4 T. butter
1 T olive oil
1 t salt
1 t sugar
1/4 cup sifted all-purpose flour
4 cups chicken stock
4 cups beef stock
1/4 dry Sauterne (or dry white wine)
1 1/2 T brandy
Salt and freshly gournd pepper to taste
6 to 8 will-toasted bread slices
Sliced Gruyere or Emmenthaler cheese
Preparation
In a covered saucepan, slowly cook onions in butter and oil fo 30 minutes, stirring occasiounallly. Remove lid. Add salt and sugar and continue cooking, stirring often for 1 to 1 1/2 hours until golden. Stir in four and cook, stirring for 5 minutes. In a separate sacucepan, bring chicken stock and beef stock to a boil. Add onion mixture and Sauterne. Bring back to a gentile boil, cover, and simmer for 45 minutes. Just before serving, add brandy, salt, and pepper. Fill individual soup crocks nearly to the top and place a bread slice on top. Arrange 3 to 4 slices of cheese on bread, covering top of bowl completely. Broil until cheese is melted, brown, and crusty.
