3 medium Onion(s), sliced thin
4 tablespoon(s) Butter
1 tablespoon Olive oil
1 teaspoon Sugar
2 Garlic clove(s), minced
2 tablespoon(s) Flour
1/4 teaspoon Dry mustard
1/4 cup Cognac or Brandy, heated
6 cup(s) Beef stock
1/4 teaspoon Nutmeg, grated
1/8 teaspoon Black pepper, fresh ground
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
Brown onions and sugar in butter and olive oil.
Add garlic and cook for 3 minutes.
Add flour and dry mustard and cook for 3 minutes.
Raise heat and add the Cognac. Light on fire, let burn down.
Add stock and all other ingredients.
Cover and simmer for 20 minutes.
Add salt and pepper to taste.
This can be made ahead to this point.
Prepare bowls by filling with soup, add croutons and 1/4 cup shredded white cheese.
Broil for about 5-8 minutes.