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1
Caramelize onions Melt the butter in a medium Dutch oven or stockpot over medium-high heat.
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2
Add onions and sprinkle with sugar.
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3
(The pot will be quite full but the onions will cook down significantly.)
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4
Cook, stirring only occasionally to prevent sticking, until onions are translucent, about 15 minutes.
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5
Reduce heat to medium and continue cooking, stirring frequently, until onions have turned deep brown, 30 to 45 minutes more.
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6
(If the onions are sticking to the bottom of the pot, or browning unevenly, stir in a tablespoon of water.
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7
Adjust heat if onions are cooking too quickly or too slowly.)
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8
Make soup Sprinkle flour over onions and stir to combine, then stir in wine and Cognac.
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9
Bring to a simmer over medium heat.
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10
Cook 2 minutes, then stir in stock.
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11
Partially cover the pot and cook until flavors have melded, 20 to 25 minutes.
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12
Season with salt and pepper.
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13
Meanwhile, toast croutons Heat broiler.
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14
Spread bread slices on a baking sheet and broil, turning once, until lightly toasted, 2 to 4 minutes (watch carefully so they dont burn).
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15
Brush both sides with the melted butter.
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16
Broil and serve Divide soup among eight flameproof crocks or bowls.
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17
Float two croutons in each crock and sprinkle with 1/4 cup cheese.
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18
Broil until cheese is melted and browned in spots.
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19
Serve immediately.
