8 Cup (128 tbs) (Use Either Homemade Or Store Bought)
1⁄4 Cup (4 tbs) (Hennessey Recommended)
Dry white wine
1 Cup (16 tbs) (Chateau St Michelle Sauvignon Blanc Recommended)
French bread slices
8 (Baguette Preferable)
Heat a heavy sauce pan over moderate heat with the butter and oil. When the butter has melted, sitr in the onions, cover and cook slowly until tender and translucent. (About 10 min.)
Blend in the salt and sugar, increase the heat to medium high and let onions brow, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
Sprinkle the flour and cook slowly, stirring for another 3-4 minutes. Remove from heat let cool a moment, then whisk in 2 cups of hot stock. When well-blended, bring to a simmer adding the rest of the stock, Cognac and wine.
Cover loosely, and simmer very slowly 1 ½ hours, adding a little water if the liquid reduces too much. Taste for seasoning.
Add soup to the hollowed out onions, then place toast on top along with a generous sprinkle of cheese.
Place under preheated high broiler until cheese melts and become a little brown.
Hollow out the insides of 6-8 onions. Keeping an outer layer and bottom in tacked. Serve and Enjoy