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Based on [https://www.kenwoodworld.com/en-int/cooking/recipes/cooking-chef-recipes/soups-and-starters/french-onion-soup french onion soup]. This is more detailed for my food processor which does not cook.

= French onion soup =
== Ingredients ==

* 15ml olive oil.
* 25g butter.
* 1ml sugar.
* 3 large onions.
* 50ml vermouth.
* 12.5ml cognac.
* 500ml beef stock (I love Knorr's beef stock pot for this).
* 1ml mustard.
* 10g gruyère or extra matured cheddar cheese (grated, blade #3).

== Directions ==
# Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices.
# Heat oil, butter and sugar and then add onions.
# Cook until caramalised.
# Add booze cook for 10 minutes or until liquid has evaporated.
# Add beef stock and mustard, then cook for 45 minutes.  On an induction hub, turn down the heat every 15 minutes to maintain the simmer.
# Serve.
# Add grated gruyere or cheddar after serving.

Traditionally, you would have a red wine.  I love this with a tonic heavy gin and tonic.
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