700g onions, thinly sliced
2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon sugar
2 pints beef stock
275ml dry white wine
2 tablespoons cognac
For croutons: Bread, Olive oil, Garlic
225 grated gruyere
Melt oil and butter.
Add onions, garlic and sugar when very hot.
Stir for 6 mins until vegetables turn dark.
Reduce heat to lowest. Leave for 30 mins.
Pour in stock and wine, stir, scrape pan.
When simmering, turn down and leave for one hour.
Add cognac, croutons and cheese to finish.