2  lb. onion
2 T. butter
2 t. olive oil
salt and pepper
2 T. flour
4 c. beef stock or canned  broth (2 cans)
1 c. water
2 T brandy
1/2 loaf French bread
1/2 lb Gruyere cheese about 2c. grated

For easiest slicing, first cut the onions in half lengthwise, then set cut side down so they don’t roll. Cut into thin slices. In a Dutch oven, heat butter and oil over med. heat. Add onion, 1 t. salt, and 1/2 t. pepper and stir. Cook, stirring occasionally, until onions are carmelized, about  1 hour and 15 minutes. Stir flour into onions. Bring to a bubble and cook 2-3 minutes. Slowly stir in stock, water, and brandy. Simmer partially covered, about 15 minutes. to blend flavors. Add salt and pepper to taste. Heat oven to 325 degrees. Cut bread into 4 thick slices. Place on a baking sheet and bake until dry, approximately 6  minutes per  side. Start broiler. Grate cheese. Pour soup into heat proof serving bowls. Put a piece of bread  on top of each. Mound cheese on bread. Broil until golden brown.