Serves about 6

3 large sweet onions, thinly sliced
3 Tbs butter
Salt and pepper
1/4 tsp sugar
4 cups beef broth
1 tsp Worcestershire sauce
3-4 tbs crisp white wine, or dry vermouth
2 Tbs Cognac or brandy
6-8 thick slices of french bread
1 1/4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

3 large sweet onions, thinly sliced 3 Tbs butter 1/4 tsp sugar 4 cup s beef broth 1 tsp Worcestershire sauce 3 -4 tbs crisp white wine, or dry vermouth 2 Tbs Cognac or brandy 6 -8 thick slices of french bread 1 1/4 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese

Melt butter in a large saucepan or lidded skillet over med-low heat.
Add onions and a good pinch of salt and 1/4 tsp sugar.
Cover and cook for 30 min.
Add beef broth an Worcestershire sauce.
Bring mixture to a boil, reduce heat to a simmer.
Add wine and Cognac.
Cook uncovered for 30 min.
Taste and adjust seasonings.
(Can be made to this point ahead of time, refrigerate, then reheat on stove before proceeding)

Preheat oven to 350*.
Meanwhile, toast bread slices and cut into bite-sized chunks.
Pour mixture into a large flat greased baking dish.
Scatter toasted bread chunks over top of onion-broth mixture.
Sprinkle mozzarella over bread, and top with Parmesan.
Bake uncovered for 20-30 min.
Watch for cheese to melt and brown, NOT burn.
Ladle into bowls and serve piping hot!