3 large onions, halved and thinly sliced (about 2 pounds)
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
2 1/2 cups water
2 (10 1/2-ounce) cans beef broth
1 (10-ounce) can beef consomme
1/4 cup Cognac
1 tablespoon Worcestershire sauce
8 (1/2-inch-thick) slices French bread, toasted
8 ounces thinly sliced Gruye@Sre cheese
2 tablespoons grated Parmesan cheese
How to Make It
Melt butter in a large Dutch oven. Add onion; cook over medium heat 20 to 25 minutes or until golden, stirring frequently. Add sugar, salt, and pepper; stir well. Add flour; cook, stirring constantly, 1 minute. Gradually add water, beef broth, and consomme. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Stir in Cognac and Worcestershire sauce.
Place 8 ovenproof soup bowls on a baking sheet; ladle soup evenly into bowls. Top each with a slice of French bread. Place cheese slices evenly over bread, and sprinkle evenly with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts. Serve immediately.