Serves 8

INGREDIENTS:

4 tablespoons (½ stick) unsalted butter

2 tablespoons olive oil

8 cups Walla Walla Sweet Onions, sliced

2 cloves garlic, peeled and crushed

1 tablespoon Dijon-style mustard

1-tablespoon fresh thyme

3 tablespoons flour

½ cup Cognac

4 quarts chicken stock

1 ½ cup dry white wine

Salt and freshly ground pepper

Croutons:
8 thick slices French bread, toasted

8 ounces soft fresh goat cheese, room temperature

DIRECTIONS:

1. Heat the butter and olive oil in a large stockpot. Add the onions and sauté until onions begin to soften, about 8 minutes. Reduce the heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Add garlic, mustard and thyme. Stir in flour and cook, stirring frequently, until well coated, for 3 minutes.
2. Gradually stir in the Cognac, stock and white wine. Bring to a boil, reduce to low heat. Season to taste with salt and pepper. Simmer uncovered over medium heat for about 20 minutes. Cover and chill. Bring to a simmer before serving.
3. Preheat broiler. Place baguette slices on a large baking sheet. Spread goat cheese on slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 8 bowls. Top with crotons.