Caroline's Saucy Kitchen

Ingredients:

• 1 1/2 lbs thinly sliced onions
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, crushed
• 1/2 teaspoon sugar
• 2 pints (32 oz) good beef stock/broth
• 10 fl oz dry white wine
• 2 tablespoons cognac (optional)
• Salt and black pepper
• Croutons
• Swiss Cheese slices

Method:

Place the saucepan on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic, and sugar. Turn them occasionally until the edges of the onions have turned dark. Reduce the heat to its lowest setting. Let the onions cook very slowly for about 30 minutes. After that, pour in the stock/broth. Add the white wine and cognac if using. Season the mixture. Then stir with a wooden spoon. Scrape the base of the pan well. As soon as it all comes up to a simmer, lower the heat to its lowest setting. Let it cook very gently for about 1 hour without a lid.

Ladle the hot soup into an oven-safe bowl. Top it with the croutons and allow them to float on the top of the soup. Lay a slice of cheese over the croutons. Place the entire dish under the grill. Keep it there until the cheese is golden brown and bubbling.