Tips: Don't try to hurry this soup. The rich flavor comes from cooking the onions slowly so that their natural sugar caramelizes, then adding the well-flavored stock.

Prep Time: 5-10 min
Cook Time: 1 hr 40min

Yield:6

1. Melt the butter with the oil in a large, heavy-bottomed pan over medium heat. Add the onions and cook, covered, for 10-12 minutes, or until they soften, stirring occasionally. Add the garlic and salt and pepper to taste.
   
   
2. Reduce the heat a little and continue cooking, uncovered, for 30-35 minutes, or until the onions turn a deep, golden brown, stirring from time to time until they start to color.
   
   
3. Then stirring more frequently and scraping the bottom of the pan as they begin to stick (see Cook's Tip).
   
   
4. Sprinkle over the flour and stir to blend. Stir in the white wine and bubble for 1 minute. Pour in the stock and bring to a boil, scraping the bottom of the pan and stirring to combine well.
   
   
5. Reduce the heat to low, add the brandy, and simmer gently, stirring occasionally, for 45 minutes.
   
   
6. Toast the bread under a preheated hot broiler on one side. Turn over and top with the cheese, dividing it evenly. Broil until the cheese melts.
   
   
7. Place a piece of cheese toast in each of the 6 warmed bowls, then ladle the hot soup over. Serve at once.