Ingredients

• 1 bay leaf
• 1 tbs granulated sugar
• 1 tsp Dijon mustard
• 1 large red onion, cut in half and thinly sliced
• 1/2 French baguette, cut into twelve 1/2 inch-thick slices
• 1/2 tsp ground pepper
• 1/2 tsp kosher salt
• 1/4 cup cognac or brandy
• 1/4 tsp dried thyme
• 2 large yellow onions, each cut in half and thinly sliced
• 3 cans (14 ounces each) beef broth
• 4 tbs unsalted butter
• 4 tbs olive oil
• 6 slices Swiss cheese
• 6 tsp s grated Parmesan cheese

Directions

1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until onions turn golden brown, stirring occasionally. Stir in broth, cognac, and pepper; heat until mixture begins to simmer. Simmer 20 minutes. Stir in mustard, and salt. Discard bay leaf.

2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.

3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown.