Bearnaise Sauce

• 1/3 c. white vinegar
• 2 tsp. finely chopped shallots or onions
• 8 whole black peppercorns, crushed
• dash of dried tarragon, crushed
• dash of dried chervil, crushed
• 2 Tbsp. cold water
• 8 egg yolks
• 1 c. butter or margarine, divided
• 1/2 tsp. dried tarragon, crushed
• 1 1/2 lb. or about 5 c. thinly sliced onions
• 3 Tbsp. butter
• 1 Tbsp. oil
• 1 tsp. salt
• 1/4 tsp. sugar (helps the onions to brown)
• 3 Tbsp. flour
• 2 qt. boiling brown canned beef stock or 1 qt. boiling water and 1 qt. beef stock
• 1/2 c. dry white wine or dry white vermouth
• salt and pepper
• 3 Tbsp. cognac
• hard-toasted French bread, cut in rounds
• 1 to 2 c. grated Swiss or Parmesan cheese

1. Cook the onions slowly in the butter and oil in the covered saucepan for 15 minutes or longer.
2. Uncover; raise heat to moderate and stir in the salt and sugar.
3. Cook for 30 to 40 minutes stirring frequently until the onions have turned an even, deep, golden brown.
4. While cooking, sprinkle in the flour and stir for 3 minutes.
5. Away from heat, blend in the boiling liquid.
6. Add the wine and season to taste.
7. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally.
8. Correct seasoning.
9. Set aside uncovered until ready to serve.
10. When ready to serve, return to simmer.
11. Just before serving, stir in the cognac (if desired). Pour into a soup tureen or soup cups over the rounds of bread. Sprinkle cheese on top of soup.
12. (Instead of pouring soup over bread rounds, bread may be place on top of the soup before cheese is added.)
13. Servings for 6 to 8.

white vinegar, shallots, black peppercorns, tarragon, chervil, cold water, egg yolks, butter, tarragon, onions, butter, oil, salt, sugar, flour, boiling brown canned beef stock, white wine, salt, cognac, bread, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007053 (may not work)