Sweet Onion Soup Gratinee

• 6 yellow onions, very thinly julienned
• 1 12 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 cups white wine
• 10 ounces beef consomme
• 10 ounces chicken broth
• 10 ounces apple cider
• 1 tablespoon dry thyme leaves
• 2 tablespoons parsley, stems
• 3 bay leaves
• 1 cup gruyere cheese, shredded
• 2 ounces cognac

1. Cook the onions in a large heavy pot, in the oil.
2. Cook very slowly, and don't bother stirring the onions for a while.
3. About 15 minutes.
4. After the onions are very darkly caramelized, deglaze with the white wine.
5. Reduce this au sec before proceeding with the stocks and juice.
6. Find a way to easily remove your herbs.
7. I prefer a sachet, which is just a little sack made of cheesecloth, and fastened with butcher's twine.
8. Simmer the herbs in with the soup for about 30 minutes.
9. This is another soup that I should note that its flavor will increase as it sits.
10. So cook early.
11. Finish it with a good strong shot of brandy to perk it back up.
12. As for the cheese, I recommend using a little slab of crusty bread as a raft over the soup and melting the cheese over the whole thing.
13. Use the broiler in your oven.
14. I don't like the cheese browned but some do.
15. Let it run all over the sides of the bowl.
16. It'll really add to the effect.

yellow onions, olive oil, kosher salt, white wine, beef, chicken broth, apple cider, thyme, parsley, bay leaves, gruyere cheese, cognac

Taken from www.food.com/recipe/sweet-onion-soup-gratinee-285883 (may not work)