French onion soup

6-8 cups yellow onions
1 1/2 tablespoons butter
1 tablespoon canola oil (you can use olive oil in place of the butter or canola oil or both but it may scorch if you are not super careful)
1/2 tsp of white sugar
1 cup white wine (optional)
2 quarts beef broth (or chicken broth, vegetable broth or even water)
Salt and freshly ground pepper
6-8 slices french bread
1 clove garlic
1 ½ cups grated Gruyere or Swiss cheese or a mixture of either with Parmesan
cheese
¼ cup Cognac or sherry (optional)

Use thick- bottomed pot or kettle. Heat the butter and canola oil on medium heat, then add onions and 1 teaspoon of salt. Mix onions with oil and salt, stirring until onions wilt. Turn heat to low, sprinkle on sugar, cover, and stir every 2-3 minutes until onions are deep golden brown, approximately 30-40 minutes. Add white wine and boil down until it is nearly evaporated. Add broth and simmer partially covered for 45 minutes.

While soup is simmering, toast bread slices (on a sheet in a 325 degree oven). Rub the toasted bread with a raw garlic clove. Season the soup, if needed, with salt and pepper. Add the cognac or sherry, if using, then ladle soup into oven-proof bowls. Place a slice of bread into each bowl and divide the cheese among the bowls. Place a sheet pan into a 350 degree oven and place soup bowls into pan. Bake until bubbling and cheese is slightly browned, 20-30 minutes.