Ingredients

Cooking Method

Melt the butter in a Dutch oven and add the onions, stirring constantly.

• Cook for 5-7 minutes, until soft.

In the meantime...

1. Cut slices of French bread into ½ inch pieces and toast them at 350º in the oven for about 15 minutes--until they are dry crusts.

2. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened.

3. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy.

4. Bring to a boil.

5. Cover and simmer for ½ hour to an hour.

Add the meat glaze and taste for seasoning.

When you're ready to serve...

1. Ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese.

2. Top each with a piece of the toasted bread, which has been drizzled with olive oil.

3. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.