Ingredients
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24 small white onions
2 tsp. sugar
1/4 c. cognac
4 to 6 slices toasted buttered French bread
2 c. grated Gruyere cheese
pepper to taste
1/4 lb. butter
6 c. beef stock
1/8 tsp. salt
Preparation
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Slice onions into thin rings.
Heat butter and sugar in a large saucepan.
Add onions and cook slowly until golden brown. Gradually add beef stock, salt and pepper.
Heat until it begins to boil.
Let simmer, covered, for about 1 hour.
Turn off heat and add cognac to your own taste.
Place bread and cheese on soup. Heat in broiler until cheese melts.
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