- 1 bay leaf
- 1 tbs granulated sugar
- 1 tsp Dijon mustard
- 1 large red onion, cut in half and thinly sliced
- 1/2 French baguette, cut into twelve 1/2 inch-thick slices
- 1/2 tsp ground pepper
- 1/2 tsp kosher salt
- 1/4 cup cognac or brandy
- 1/4 tsp dried thyme
- 2 large yellow onions, each cut in half and thinly sliced
- 3 cans (14 ounces each) beef broth
- 4 tbs unsalted butter
- 4 tbs olive oil
- 6 slices Swiss cheese
- 6 tsp s grated Parmesan cheese
1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac, and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard, and salt. Discard bay leaf.
2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown.