Ingredients

5 Lbs. yellow onions, thinly sliced
6 Tbsp. butter
2 Tbsp. olive oil
1/2 tsp. sugar
2 tsp. salt
5 Tbsp. flour
14 Cups boiling beef or veal stock
1 1/2 Cups dry vermouth or dry white wine
1/3 Cup cognac
2 French Baguettes, sliced 1 inch thick
4 Cups coarsely grated Swiss and Parmesan cheeses, mixed

Method

1) Simmer the onions in butter and oil for 2 hours
2) Stir frequently, adding the sugar and salt after 15 minutes of cooking
3) Onions will turn a deep golden brown color
4) Sprinkle on the flour and cook for five minutes longer
5) Add the boiling stock and the wine and simmer for 45 minutes
6) Skim if necessary, correct the seasoning
7) Before serving, reheat to boiling
8) Pour in cognac
9) serve in heated bowls with toasted rounds of french bread and generous servings of grated Parmesan and Swiss chesses
10) Serves 16
11) Serve to greedy children.