Ingredients:
1 lb onions, peeled
2 ounces butter
2 1/2-3 pints beef stock
4 ounces cognac ( or less)
8 -12 slices French bread
4 -6 ounces grated gruyere cheese
Directions:
Slice the onions very thinly.
Cook them in butter until clear (do not let them brown).
Add stock and simmer for 45 minutes.
Just before serving, add the brandy.
Toast the bread towards the end of the cooking time, place the grated Gruyere on the toasted bread and float on the top of the soup.
If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.