Step 1

Heat 2 tablespoons unsalted butter and olive oil in a heavy bottom pan, then add sliced onions stirring occasionally - cook about 20-25 minutes over low-to-medium Heat until tender and translucent. Do not skip this step. When done cooking, the onions should have reduced drastically.

Step 2

Raise the heat to moderate-high. Heat, add about 1/2 teaspoon brown sugar or white, and add one teaspoon of salt. Stir frequently- cook for about 25-35 minutes careful not to scorch or burn the onions--stir-stir--stir. The onions should have reduced again drastically.

Step 3

After the onions have been browned-carmelized- add 3 tablespoons of flour to give the soup body and thicken properly. Cook the onions over moderate heat, adding about one tablespoon butter to make a paste- cook on moderate heat for about 3 minutes to cook the raw taste off the flour and brown it lightly.

Step 4

Add the homemade beef stock- putting one cup of homemade stock first to release the browned bits in the pan--stir--then add the rest of the beef stock, one bay leaf, and sage. Bring the broth to a good simmer.

Step 5

Next, add the red wine to the simmering beef stock and reduce the heat to low cook or 30 minutes cook very slowly to cook the wine out.

Step 6

Slice the crusty french bread one inch thick and place on a baking sheet, coat with a little olive oi,l and bake on 325 degrees for about 10-15 minutes on each side.

Step 7

After the onion soup has been simmering for about 30 minutes, add three tablespoons of cognac, and one raw grated onion to the soup to lift the texture a little.

Step 8

Ladle the French Onion Soup into oven-safe crocks. Add some of the swiss cheese directly into the soup and stir. Then place the toasted French bread in a layer on top of the soup. Add the parmesan cheese to the top of the soup making a thick layer on top of the french bread, making sure to cover the edges of the toast to prevent burning. Drizzle with a little oil or melted butter.

Step 9

Place the crocks of French Onion Soup in a preheated 350-degree oven for about 25-30 minutes.

Step 10

If desired place the crock under the broiler and broil tops of soup to brown the cheese further.