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ONIONS:
Heat 2 Tablespoons butter and 1 Tablespoon oil in a heavy bottomed frying pan. Add onions and cook slowly for 15 minutes, covered.
Uncover, raise heat to moderate.
Stir in salt, sugar, garlic powder and shallot.
Cook 30-40 minutes stirring frequently until the onions have turned an even deep golden brown. 6. (MIX BROTH)
Add flour and stir for 3 minutes.
BROTH:
Simmer cloves, bullion and water in a large pot.
Take frying pan off heat, blend in BROTH (about 3 ladles at a time) to onion mixture.
Stir onion mixture with broth in big pan. Scrape pan. Simmer partially covered for 30 to 40 minutes.
Add dry white wine and salt and pepper to taste.
Set aside uncovered until ready to serve, then reheat to simmer.
Pour soup over slices of French Bread. Add cognac or brandy. Add grated swiss cheese.
Bake at 350 degrees for 20 to 30 minutes.