3 oz organic butter
1 tablespoon organic olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon sugar
1 tablespoon flour
4 cups organic chicken stock
4 cups organic veal or beef stock
½ cup brandy
French baguette
1 ¼ pounds of gruyere cheese or fine Swiss cheese                                                            

grated salt - kosher or sea salt
fresh cracked pepper

DIRECTIONS:  Preheat oven to 500°

Heat butter and olive oil in large, heavy bottomed sauté pan over medium low heat. Add sugar, stir to dissolve. Add sliced onions to sauté pan and caramelize, cooking until golden brown.  About 30-40 minutes. Add flower to pan, stir and cook for about 2 minutes.

Add Brandy to pan and deglaze pan scraping up any brown bits on the bottom of the pan. Reduce until almost dry. Add stocks, and simmer for about 30 minutes.

While soup is simmering, cut baguette into thick slices and toast until golden brown.

When soup is done simmering, ladle soup into oven proof bowls. Top each bowl with a piece of toast. Cover with about 1 ½ -2" of cheese.

Place soup bowls on a cookie sheet and place on top rack of the oven and melt cheese until golden brown and bubbling.

*Some of the text was collected from various informational sites on the net and had no copy-restriction.  If this is not the case, please notify the Chief Editor and we shall remove any copyrighted material immediately.