Serves 2

• 2 tablespoons butter
• 1 teaspoon olive oil
• 3/4 pound peeled, halved, and sliced yellow onion
• thick slices baguette as required to form a single layer in each soup bowl
• pinch sugar
• 1 teaspoon flour
• 3 cups beef stock
• 1/2 cup dry white vermouth, cognac or white wine (I use both cognac and the wine..teehee)
• salt and freshly ground black pepper, to taste
• 1/4 pound grated gruyère (sometimes i add a little sharp cheddar and dust it with freshly grated parmesan)

1- Preheat oven to 450 °F.

2- Melt half the butter and oil in a sauce pan over low heat. Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.

3- Butter the bread slices with the remaining butter and bake until toasted. Remove and set aside.

4- Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. Reduce heat, add flour, and cook a minute or two more. Add stock and wine, increase heat to high, and bring soup to a boil. Reduce heat and simmer for 30 minutes. Adjust seasoning.

5- Divide the bread slices among the serving bowls in a single layer. Gently divide the soup among the bowls. Sprinkle half the cheese over each bowl. Melt and brown the cheese under a broiler.