French Onion Soup via Julia Child

It’s well worth making, a labour of love for a bowl of soup, but everyone should try this bowl full of love at least once. This is amazing soup! Restaurant quality in fact.. I said it smells like a French Restaurant in here, Greg said it smells like home.. I’ll take that!!

Ingredients
2 quarts (64 oz) beef stock (or water with beef bouillon) I used a heaping  ‘Better than Beef Bouillon’ with 4 cups water (you will likely have to add more water/stock later….)
1 1/2 lbs or about 5 cups of thinly sliced yellow onions (I used 5 pounds of Mayan sweet onions this time, would do so again, and is likely why I had to add more liquid.)
1 tbsp olive oil and 3 tbsp butter to caramelize onions in.
1 tsp Kosher salt
1/4 tsp sugar (I used 1 tablespoon)
3 tbsp flour
1 cup dry white wine (I used Tawny Port from Kirkland this time.)
Kosher salt and pepper to taste
1 tbsp cognac or brandy (optional, Julia’s recipe has 3 tbsp, I didn’t use this.)
French, Italian or rustic loaf bread, cut into bite sized croutons, toasted.
1 to 2 cups of grated, real Swiss Cheese (Julia used Swiss or Parmesan) I used swiss slices and lots of grated Parmigiano Reggiano.

Instructions:
In a large, cast iron dutch oven, put the butter and oil and add the sliced onions. Cook slowly, with the lid on, for about 15 minutes.
Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took over an hour), until the onions are a deep golden brown.
Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine/vermouth. (I used Tawny Port from Costco this time.)
Add salt and pepper to taste, 1/4 tsp sage, one international bay leaf, and return to the cooktop, uncovered and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 400 degrees F. You may have to add more water or beef broth.
When the soup is ready, add the brandy/cognac, if using and check for seasoning;
Place one slice of swiss cheese on bottom of bowl, add grated parmigiano reggiano, mix in with bit size pieces of stale bread, add soup, top with more grated cheese, finished with swiss cheese slice.

Put in oven at 400 until soup is hot, turn on broiler to finish.