3 tablespoons Butter
5 to 6 medium Onions, halved and thinly sliced
Salt and Pepper
2 tablespoons Flour
9 cups Beef Stock
1 tablespoons Brandy
6 large slices of toasted French Bread
12 ounces Gruyère Cheese, grated
Preparation:
In a large saucepan, heat the butter. Add the onions
and cook over medium-high heat, stirring occasionally, until well-browned,
about 20 minutes. Season with salt and pepper. Reduce heat to medium
and stir in the flour. Brown lightly, about 2 minutes, stirring. Add
the beef stock, increase the heat to high and bring to a boil. Reduce
heat to medium and simmer for 30 minutes. Add the brandy. Preheat the
broiler. Place enough bread in each of 6 ovenproof bowls to cover the
surface once the bowls are filled with soup. Ladle the soup into the
bowls. Sprinkle the soup with the cheese and place under the broiler
until the cheese has browned, about 5 minutes. Serve immediately.
