I made this by caramelizing a leek, a huge red onion, a huge yellow onion and a medium yellow onion. I cut all the onions in half then into 1/4 inch half moons, once they were cut up it was probably around 8-10 cups of onions. Throw them in a pot with a couple tablespoons of butter, a little olive oil and a bay leaf and let them get caramelizy and light brown. Don't rush this! It'll take about 30-40 minutes. I started with the lid on and took it off about half way through.
Now for the booze! Add 3/4 cup brandy and let the alcohol cook off, then add a cup and a half of white wine and let the alcohol cook off again. How will you know when the alcohol has cooked off? When you can put your face over it and it no longer smells like a St Patricks day party or the Mummers parade you're good to go. Add 4 cups of beef broth and 2-4 cups of chicken broth - until you think it's the right onion to broth ratio! Cook for another 10 minutes or so and there you have it.
I don't have crocks so I couldn't top the soup with bread and cheese and throw the whole thing in the broiler. I bet you that if I did have crocks I'd be tempted to grab the little handles with my bare hands, like I do with every other oven safe dish with a handle, so it's probably safer this way. Just throw a few slices of baguette topped with a tablespoon or so of really good shredded Gruyere in the broiler for a minute or two and throw them on top of the bowl of soup. And yes, I said a tablespoon, you don't need to top this with a half cup of cheese because the soup is great all by itself.
We had this for dinner last night with a salad of mixed green, boiled potatoes, blanched green beans, prosciutto, a soft boiled egg (by mistake but now I won't eat this salad any other way!), and a mustardy vinaigrette. Very french, super simple and oh so good. So good that I think I'll be having the same thing for dinner tonight!