1/2cupshredded Murray's Fondue mix cheesegruyere, raclette and fontina combined
Stir butter, onions, salt and pepper in the crock.
Cover and cook on low for 8-10 hours until caramelized.
At this point you can chill the onions for a few days until needed, or continue.
Place onions in a large saucepan and stir in the flour.
Add the wine, beef stock, cognac, ground bay and rubbed sage.
Bring mixture to a boil, stirring, and stir for about one minute until it thickens slightly.
Place soup in a stoneware crock and top with bread and cheese; broil until cheese melts and browns slightly. Or separately toast the bread with cheese and dunk in soup if you don't have heatproof bowls.