Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2" thick

In a covered 4-quart saucepan, cook the thinly sliced onions slowly
with the butter and 1 Tbs oil for about 15 minutes. Keep covered, stir
occasionally. Uncover and increase heat to moderate. Add sugar and
saute onions until golden brown, about 30 minutes. Sprinkle onions
with flour and stir over heat for 2 or 3 minutes. Blend in hot broth
and vermouth, season to taste. Simmer partly covered for 1 hour.

Place bread slices in a 350 oven for 15 minutes. Remove and baste each
slice with 1/2 tsp oil and rub with cut garlic clove. Return to oven
for about 15 minutes.

Before serving, add cognac to soup and divide into 4 ovenproof bowls.
Sprinkle 1/2 cup of cheese in soup. Float slices of bread on top of
soup and sprinkle with the remaining cheese. Bake in 325 oven 15 to
20 minutes until hot. Set under broiler for 2 or so minutes until
golden brown.

Posted by Bob Blaylock. Courtesy of Fred Peters.

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