French Onion Soup (Soupe A L'Oignon)

This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  lb onion, 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

1. Slice the onions very thinly.
2. Cook them in butter until clear (do not let them brown).
3. Add stock and simmer for 45 minutes.
4. Just before serving, add the brandy.
5. Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
6. 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.