Deeply caramelized yellow onions are the whole point of this soup, slow-cooked for nearly an hour until they turn jammy and deep amber, with garlic, white wine, and a hit of cognac building layers of savory depth. Beef and chicken broth simmered with thyme and bay leaf round out a rich, slightly sweet base that tastes like it took all day. Broiled Gruyère is piled on thick and melted until bubbling and browned in spots, forming that irresistible cheese-pull crust every crock needs. Toasted bread floats right on top to soak up the broth while still holding its shape under all that cheese. It's a cozy, restaurant-style classic that works beautifully for a gluten free table, no flavor or drama lost in the process.
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Melt the butter with 1 tbsp olive oil in a large Dutch oven over medium heat until the butter is foamy and just beginning to subside. Add the sliced onions and 1 tsp kosher salt, tossing to coat. Cook, stirring every 5 minutes, until the onions have softened and collapsed, about 15 minutes.
Reduce the heat to medium-low and stir in the sugar. Continue cooking, stirring every 8–10 minutes and scraping up any browned bits from the bottom of the pot, until the onions are deep amber-brown and jammy throughout, 45–55 minutes. If the pot looks dry or the fond is darkening too quickly, add a splash of water (2–3 tbsp) and scrape up the bits.
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