Soupe A Loignon Francaise Classique - cooking recipe

Ingredients

3 T. butter
4 large onions, thinly sliced
1 t. granulated sugar
5 c. beef stock, homemade or canned
3 sprigs fresh thyme or pinch of dried thyme
3 parsley sprigs
2 T. brandy, optional
1/2 t. salt or to taste
1/2 t. pepper
4 slices day-old french bread, toasted
3/4 c. grated Gruyere cheese

Preparation

Melt butter in a large, deep pot over medium heat.
Add onions and sugar, stirring to coat with butter.
Cook 30 minutes, stirring occasionally, until golden brown; do not burn.
Stir in stock and bring to a boil.
Reduce heat to a simmer and add thyme, parsley, brandy, salt, and pepper.
Simmer 20 minutes.
Remove herb sprigs.
Soup may be prepared up to 2 days in advanced.