Serves 4-6

10-12 Sweet Medium Onions, Peeled and Thinly Sliced 60 Grams Unsalted Butter
4 Tbsp Olive Oil
Salt and Pepper
4-5 Sprigs Fresh Thyme
125ml Cognac or Sherry
325ml Red or White Wine
3L Beef Broth/Bone Broth
200 Grams Gruyére, Grated
100 Grams Fontina, Grated
12 Slices of Baguette, 1/2 Thick

hEAT THE BUTTER AND OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD IN THE ONIONS, THYME SPRIGS AND SALT AND PEPPER TO TASTE (SALT WILL DEPEND ON THE SALTINESS OF THE BROTH BEING USED)

COOK, STIRRING OCCASIONALLY FOR 8-10 MINUTES

REDUCE HEAT TO LOW AND CONTINUE COOKING, STIRRING OCCASIONALLY FOR 25-30 MINUTES UNTIL THE ONIONS ARE SOFT AND GOLDEN BROWn

ADD IN THE COGNAC AND COOK FOR 1-2 MINUTES. POUR IN THE WINE AND BROTH.INCREASE HEAT TO MEDIUM AND CONTINUE SIMMERING FOR 15-20 MINUTES TO REDUCE THE LIQUID

TASTE FOR SEASONING AND ADJUST AS NEEDED

REMOVE THE THYME SPRIGS (THE LEAVES WILL HAVE FALLEN OFF)
DIVIDE THE SOUP BETWEEN 4-6 OVEN SAFE CROCKS OR BOWLS

TOP WITH 2 SLICES OF BAGUETTE AND A COMBINATION Of THE CHEESEs. PLACE IN A HOT OVEN OR UNDER THE BROILER UNTIL THE CHEESE IS MELTED AND GOLDEN

ALLOW TO COOL FOR A FEW MOMENTS BEFORE SERVING AS THE CHEESE WILL BE MOLTEN HOT!

GARNISH WITH A SPRIG OF FRESH THYME AND SOME FRESHLY GRATED PEPPER OR NUTMEG IF DESIRED