French Onion Soup Gratineed

This is Julia Child's recipe from Mastering the Art of French Cooking. It is absolutely fabulous and worth the time to make it.

1 1/2 pounds thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts stock (beef, vegetable or a mix)
1/2 cup dry white wine or dry vermouth
Salt and Pepper to taste
3 tablespoons cognac
Hard toasted French bread
1-2 cups grated Swiss, Comte, Gruyere or Parmigiano cheese

Cook the onions slowly with the butter and oil in a heavy bottomed 4 quart covered saucepan for 15 minutes over low heat. Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes. Off the heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct the seasoning. Preheat the oven to 325F and bake the bread, cut into 3/4 to 1 inch slices, for about 30 minutes until thoroughly dried out and lightly browned. Keep the oven at temperature. Stir the cognac into the soup and ladle into a large oven-proof tureen or individual soup bowls. Cover the top(s) with the bread rounds and sprinkle liberally with the cheese. Bake at 325F for 10-20 minutes (shorter time for individual bowls, longer for one large bowl) until the cheese is melted and bubbly. If you want the cheese more browned, place under a preheated broiler for 1-2 minutes after baking. Serve immediately. Makes 6-8 servings.

Credit: Mastering the Art of French Cooking