5 -6 Cups yellow onions, thinly

sliced (about 1 ½ to 2 lbs.)

4 Tablespoon unsalted butter

½ teaspoon sugar

1 teaspoon salt

3 Tablespoons all purpose flour

6 Cups Veal or Beef stock

4 Tablespoons cognac

1 Cup Red wine

1 bay leaf

1⁄2 teaspoon ground sage


black pepper

12 ounces swiss cheese, grated

4 ounces parmesan cheese, grated

8 slices French bread (about 1 inch thick)


Place a heavy bottom stockpot over medium-heat.

Add 4 Tablespoons unsalted butter. Add sliced onions and stir until they are evenly coated with the butter.


Cover and cook for about 20 minutes until they are very tender and translucent. To caramelize the onions turn heat under pot to medium heat.


Add 1/2 tsp. sugar, 1 tsp. salt and continue to cook uncovered, stirring frequently until the onions have caramelized and reduced significantly.


Once caramelized, reduce heat to low and add 3 Tablespoons of flour to the onions. Brown the flour for about 1-2 minutes trying not to scorch the flour. (If the flour does not form a thick paste, you can add a bit more butter).


Stir in about 1 Cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.


Add the rest of the stock, wine, cognac, sage, and bay leaf to the soup. Simmer for 30 minutes.


To make the "croutes" (toasted bread), heat oven to 325 degrees.


Drizzle each side of the bread with a bit of olive oil and place on baking sheet.


Cook the croutes for 6 minutes in the oven.


Pour the soup into, individual oven safe soup bowls.


Add a few ounces of the Swiss cheese directly into the soup


Place the toasted bread in a single layer on top of the soup.

Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.

Turn on broiler and brown cheese well.