Onion Soup (French)

Countless words have been written on this soup, that originally kept the porters at Les Halles warm. It will keep you warm, it's very simple and very tasty, and cost effective. What more can you want? We ate it recently in the Pyrennes.
As with all my recipes it's not the amount and weights that are so important but having patience and trusting that you can cook successfully if you can have an idea of what to aim for in a recipe; fretting about weights and measures, being exact - actually takes away from the central skill in cooking which is 'to cook'. Here it is paramount that the onions are cooked very slowly, it improves the flavour, releases the natural sugar and makes a great colour.

6 medium onions
25g butter
25ml olive oil
2 pints of stock
brandy
pepper

This serves about 4.
Slice the onions very thinly, melt the butter, add the oil and onions, stir to coat the onions on a medium heat. Don't burn them. Cover the onions and cook for about 10 minutes. You just want to sweat them. Remove the lid and stir. Cook them on a low heat, lid off, very slowly, they must NOT burn. Slower the better until they are a good golden brown colour. This can take 20 - 40 minutes. Don't rush it. Then add a slug of brandy and cook it off (so the alcohol evaporates - it can be sour). Add the stock of your choice (beef or vegetable), cook uncovered for 10 minutes longer add some pepper and serve with good bread. Most recipes these days serve with a cheese topped crouton or grate some cheese into the soup at table.