• 2 tbsp canola oil
• 2 tbsp butter
• 5 medium cooking onions, sliced (about 2 1/2 lb)
• 1/2 tsp each salt and freshly ground pepper
• 1 tsp granulated sugar 
• 1 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1 cup dry white wine
• 1/3 cup brandy
• 2 bay leaves
• 6 cups low-sodium beef broth  
• 1 egg
• 1 sheet pre-rolled puff pastry 
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 3 cups (12 oz) Wood River Creamery Herbes de Provence Cheddar Gruyere, shredded

In Dutch oven or large saucepan, melt oil and butter over medium-low heat; cook onions, salt and pepper, stirring regularly, for 1 hour. Add sugar; cook for about 20 minutes or until dark golden brown and caramelized. 

Increase heat to medium; sprinkle flour over top. Cook, stirring, for 2 minutes. Add tomato paste; cook for 1 minute. Slowly stir in wine, brandy and bay leaves; bring to simmer. 

Cook, stirring occasionally, for about 10 minutes or until reduced slightly. Pour in broth and return to simmer; simmer gently for 20 to 25 minutes or until flavors are well blended. 

Meanwhile, preheat oven to 425°F. Beat egg with 1 tbsp water; set aside. On lightly floured work surface, cut out 6 pastry rounds using 3 1/2-inch round cutter. Place on parchment paper–lined baking sheet. Brush each round with egg wash and prick all over with a fork. Bake for 10 to 12 minutes or until puffed and golden brown. Let cool.

Preheat broiler. Remove bay leaves from soup; stir in parsley and chives. Place 6 ovenproof crocks or ramekins on a baking sheet. Ladle soup evenly into crocks about three-quarters full. Working quickly, top each with baked puff pastry round and sprinkle evenly with cheese. Broil for 2 or 3 minutes or until cheese is melted and bubbly.