french onion soup

INGREDIENTS

• 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
• 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 grams) table salt, plus additional to taste
• 1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
• 3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
• 2 quarts (8 cups or 1.9 liters) beef or other brown stock*
• 1/2 cup (118 ml) dry white wine or dry white vermouth
• Freshly ground black pepper
• 3 tablespoons (45 ml) cognac or brandy (optional)
• 1 tablespoon grated raw onion
• 1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese
• 1 tablespoon butter, melted
• 12 to 16 1-inch thick rounds French bread, toasted until hard