Onion Soup

• 2 oz. butter
• 1 lb. onions, skinned and thinly sliced
• 1 Tbsp. flour
• 1 3/4 pt. beef broth
• 3 oz. Gruyere cheese, grated
• 3 Tbsp. cognac
• 1 Tbsp. oil
• 1 tsp. sugar
• salt and pepper
• 1/4 pt. dry white wine
• 4 slices French bread

1. Melt oil and butter in pan.
2. Add onions.
3. Stir well, cover and cook, stirring occasionally, for 20 minutes.
4. When onions are soft, add sugar and salt.
5. Increase heat for 2 minutes.
6. Stir in flour and cook until golden brown.
7. Pour in broth and wine with pepper.
8. Cover and simmer for 40 minutes.
9. Slice bread in half and toast on grill on both sides.
10. Pile a little of cheese on each piece of toast and return to grill to melt.
11. Add cognac to soup, then float the toasted bread on top just before serving.

butter, onions, flour, beef broth, gruyere cheese, cognac, oil, sugar, salt, dry white wine, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579463 (may not work)