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- 5 cups yellow onions -- thinly sliced
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons flour
- 6 cups beef stock
- 1 cup wine (dry red or white)
- 1 bay leaf
- 1/2 teaspoon ground sage
- salt and pepper -- to taste
- 12 ounces swiss cheese -- grated
- 4 ounces parmesan cheese -- grated
- 1/2 yellow onion
- 3 tablespoons cognac
- 8 French Baguette slices
- 4 tablespoons olive oil -- for drizzling
View Full Recipe at The Saucy Gourmet
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