| 8 Tbsp. Butter | 8 C. Onion thinly sliced |
| 3 Tbsp. Flour | 3 Qts. Beef Stock |
| 1 Tbsp. Salt | 1 Tsp. Pepper |
| 1 C. Brandy | 1 Tsp. meat Glaze |
| Pinch of Thyme | Grated Gruvere Cheese |
| Grated Parmesan Cheese | French Bread |
| Olive Oil | |
| Melt butter in Dutch Oven and add onions, stirring constantly. Cook for 5 -7 minutes, until soft.
When soft, sprinkle onions with flour, stir, add 2 cups of beef stock, stir until mixture thickens. Add remaining stock, stir in salt, pepper and brandy. Bring to a boil. Cover and simmer for 30 min. to 1 hour. Add meat glaze and check for seasoning.
While soup cooks slice bread into 1/2 inch thick slices and toast them at 350 degrees for about 15 minutes - until they are dry crusts.
Ladle soup into individual bowls. Cover with Gruyere cheese, piece of toast drizzled with olive oil. Top toast with Parmesan. Heat under broiler until Parmesan melts. Serve this very, very hot. Serves 8-12 (c)2000 Recipes4U.com |