Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove the tip and root of the onion, then cut in half and peel. Slice the onion very thinly, with the natural grain of the onion. 

Grate swiss cheese and parmesan and yellow onion, keeping all ingredients separate. 

Measure all ingredients.

Preheat the oven to 350°F. Drizzle sliced french bread with 3 tablespoons of olive oil and place onto a baking sheet lined with parchment. Bake for 15 – 20 minutes until golden brown. 

Place a large pot over medium-low heat and add olive oil and butter. Once melted, add all onions and saute until evenly coated with oil and butter. Cover the pot and let cook for 15 minutes until onions are translucent.

Remove the lid from the pot and stir in the salt and sugar. Turn the heat to medium-high and continue to cook, stirring often, until onions have caramelized. 

Once onions have become a rich brown colour, By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to medium and stir in flour. Cook for 2 – 3 minutes until a paste is formed. 

Stir in 1 cup of beef stock and scrape the bottom of the pan well with a wooden spoon. Stir in the remaining stock and wine and let simmer for 20 minutes. 

Pour the soup into an ovenproof dish and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Stir in cognac and grated raw onion, and ½ cup of swiss cheese. Top the soup with toasted bread and the remaining swiss cheese and parmesan.

Bake in the 350°F oven for 20 minutes, then Blasting food with direct, radiant heat. Prepare for some charred bits.broil until the cheese has browned. Let cool slightly before serving.