Ingredients
2 1/2 quarts
3 tablespoons of butter
1 tablespoon of oil
8 cups of sliced onions
2 tablespoons of flour
1 1/2 quarts of chicken broth
1/2 cup of Dry Sherry
1/4 cup of Brandy
Directions
Melt butter and oil together. Add onions and cover. Cook 10 minutes until soft.
Uncover and add salt and sugar. Cook uncovered until dark brown (approximately 25 minutes).
Stir in the flour and cook 2 minutes.
Add 2 cups of stock and stir smooth.
Add remaining stock, brandy, and sherry.
Simmer slowly 1 1/2 hours.
To serve, place in an ovenproof dish, top with croutons and grated Swiss type cheese. Brown under a boiler.
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