1 1/2 lbs onions thinly sliced
2 oz butter
10 oz (2 cans) beef stock
1 tb Cognac or Brandy
2 tbs flour
1/2 tsp. salt
French bread or hard toast
1 cup of grated swiss or gruyère cheese
- Slice onions very thinly
- Melt butter in a pan and cook onions until lightly browned over medium heat for 15 minutes
- Stir the flour and gently blend it with the onions
- Add beef stock and Cognac. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes
- Toast the bread at 325 degrees F (165 degrees C) for 10 minutes
- Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.
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