Onions cut thin half-rings. In a heavy-based saucepan or deep frying pan with a thick bottom to spread a tablespoon of vegetable and two of butter. Pour into the pan the onions, stir so that the oil fully covers the bow. Cover with a lid and simmer for 20 minutes over medium heat, until the onions are translucent, delicate and almost weightless. Add salt, sugar and simmer, stirring, on medium heat without the lid to dark yellow. Here I departed from the letter of the recipe: recommended extinguishing specific to brown, but it is not for everybody.

Slightly reduce the fire and add the flour. Stir and simmer for another 2-3 minutes. Stir and make sure the flour is not burnt. If it seems that the ground is dry (it should be spreadable), add butter.

Pour one Cup of broth and stir, podawa shovel the remnants of grease and fried onions on the bottom and walls of the cookware. Pour the rest of broth, add wine, and cook on low heat for 15-20 minutes. You can then pour the cognac and season with salt-pepper to taste.

Baguette cut into slices with a thickness of about 2 cm, sprinkle with olive oil and dried in the oven (or pan) until Golden brown. Cheese grate and mix.

The soup is poured into heat-resistant form, pour a little cheese. On top lay 2-3 slices of bread. And a good sprinkle of cheese, so that covered the entire surface (especially the bread – that would prevent it from burning during baking).

Sent in a preheated 175 degree oven for 5 minutes until browned on the cheese.