Well you're finished after the onions caramelize of course.
And caramelize some more.
And more... For three separate periods of 30-40 minutes, the onions sautee softly in their own juices, something that beings to resemble milk. Nick protested that I must have added some kind of cream, but I promise, nothing but natural in this here soup. The recipe called for 5 cups of onions and I used 6 but I think you would have been happier with 7 even. We also skipped the cognac becuase I couldn't find a shooter and did not want to pay $40 for a bottle to gather dust but I would suck it up next time because the soup was a little thick and I think it would have added depth to the flavor, while thinning it out. I also toasted some grated parm on whole wheat pita's instead of the 40 minute-baked cheese toasts the recipe called for, for a quick and healthier alternative. We're supposed to get a ton of rain this weekend so stock up on onions! xN
*I did not want to use beef stock so I substituted with this non-chicken stock I found at a health store. I think you could have also used mushroom stock for an equally nice flavor but I really enjoyed this and would use this again, especially since the color darkened as I hoped it would.