25 ml butter 2 tbsp
3 medium onions, thinly sliced
45 ml cognac 3 tbsp
25 ml flour 2 tbsp
1.5 L hot beef stock 6 cup
1 bay leaf
375 ml gruyere cheese, grated 1 1/2 cup
5 slices french bread, toasted
freshly ground pepper
salt to taste
In a medium sized saucepan; melt butter on high heat. Add onions, reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Pour cognac over onions and reduce liquid by two thirds over low heat.
Sprinkle with flour and stir for 1 minute. Gradually mix in beef stock. Add bay leaf and season with salt and pepper. Bring liquid to a boil over high heat. Then lower heat and cook uncovered for 30 minutes, stirring occasionally.
Preheat oven to broil. Place 1 tablespoon (15 ml) of grated cheese in the bottom of each bowl. Remove bay leaf and pour soup into bowls. Cover with slice of bread and sprinkle with grated cheese.
Broil soup in middle of oven for 10 minutes or until cheese has melted.
Serves 6