Ingredients

• 3 medium Onions , sliced thin
• 4 tablespoons Butter
• 1 tablespoon Olive oil
• 1 teaspoon Sugar
• 2 Garlic cloves , minced
• 2 tablespoons Flour
• 0.25 teaspoon Dry mustard
• 0.25 cup Cognac or brandy , heated
• 6 cups Beef stock
• 0.25 teaspoon Nutmeg , grated
• 0.125 teaspoon Fresh ground black pepper
• 0.5 teaspoon Worcestershire sauce
• Salt and pepper (to taste)
• Croutons (for serving)
• 0.25 cup White cheese , shredded (per serving, Gruyère or Swiss recommended)

Instructions

1. In a large pot, melt butter with olive oil over medium heat
2. Add sliced onions and sugar, cook until onions are well-browned and caramelized
3. Add minced garlic and cook for 3 more minutes
4. Sprinkle in flour and dry mustard, stir to coat onions, and cook for 3 minutes
5. Raise heat to high and carefully add the heated cognac
6. If desired, carefully ignite the cognac with a long match. Let the flames burn down naturally
7. Add beef stock, nutmeg, black pepper, and Worcestershire sauce
8. Cover and simmer for 20 minutes
9. Season with salt and pepper to taste
10. To serve, ladle soup into oven-safe bowls
11. Top each bowl with croutons and 1/4 cup shredded cheese
12. Place under broiler for 5-8 minutes, until cheese is melted and lightly browned