Classic French Onion Soup with Cheesy Croutes

In a deep, heavy skillet or pan on low to moderate heat, soften onions and garlic in butter until tender and translucent, about 20 minute. Cover pan with a lid during this process. Stir occasionally.

Take the lid off, sprinkle sugar and salt, mix onions well. Cook uncovered for 20 minutes, allowing the onions to reduce and juices to evaporate. Stir often to prevent burning.

When onions are deep brown and significantly reduced, pour in stock and wine. Add marjoram, sage and bay leaves. Simmer, partly covered, for about 25 minutes.

Preheat oven to 325ºF (165ºC). Line a baking tray with parchment paper, gently coat French bread with oil and bake for 20 minutes. When done, remove from the oven and set aside. Increase oven temperature to 350ºF (175ºC).

Transfer soup into a deep ovenproof dish (unless you used an oven proof dish to cook your soup on the stove). Stir in cognac and grated onion. Arrange crisp French bread on top, scatter grated cheese over, and bake uncovered for 15–20 minutes, or until cheese melted and is starting to brown.

Serve piping hot.