700 g onions, thinly sliced
olive oil
butter
garlic
a pinch of sugar
a large glass of white wine
a dash of brandy (optional)
a generous dash of Marsala wine
2 pints good beef stock

For the croutons:

French bread cut into diagonal thick slices
olive oil
garlic
225 g Gruyere, grated

Slice the onions thinly. Put a large saucepan over high heat and melt
butter and oil - use a bit more than you think you'll need, the onions
have a habit of soaking the stuff up. Add the sliced onions and stir
for about 5 minutes until the edges turn brown and sticky. Add more
butter if the pot gets too dry.  Add a couple of cloves of crushed
garlic and a large pinch of sugar and stir in. Reduce heat to the
absolute minimum and simmer for about 30-40 minutes by which time the
base ofthe pan will be covered with a rich, dark, sticky caramelised
film. Yummy.

Up that heat to a sizzle and add the white wine. It will sizzle, it
will steam and it will smell divine. Add the Marsala wine. Add salt
and freshly crushed black pepper. Add the beef stock. Bring up to a
boil, then reduce the heat to a simmer and go away to watch a movie or
have a drink. Let the soup simmer for about 2 hours - without putting
the lid on.

When you're ready to serve the soup, and if you're feeling particulary
cold, add a small glass of brandy at this point. I always do,
regardless

Pre heat your grill to its highest setting. Ladle in the soup, add the
croutons allowing them to float on the soup. Thickly sprinkle over the
cheese and put the bowl under the grill until the cheese is golden
brown and bubbling. Serve immediately - careful as its very, very hot.