Ingredients

1 1/2 lbs. onions

Butter

3 Tbsp. olive oil

1/2 tsp. castor sugar

2 1/2 pints beef stock (following)

French baguette, cut into rounds.

4 Tbsp. brandy

1/2 tsp. french mustard

Salt & freshly ground black pepper

12 Tbsp. freshly grated Gruyere cheese

Preparation

  1. Peel & slice onions thinly.
  2. In lg soup pot, heat 3 Tbsp. butter w/oil & sugar. Add onion rings & cook over moderately low heat for 15-20 mins, stirring to brown evenly.
  3. When onions are soft & golden brown, stir in beef stock gradually. Bring to the boil; lower heat & simmer gently, covered, for 1 hour. Soup should have reduced to about 2 pints.
  4. 15 mins before soup is done, preheat oven to 450 degrees.
  5. Toast baguette rounds and spread w/butter.
  6. When soup is cooked, stir in brandy & French mustard; add salt & fresh ground pepper to taste.
  7. Put a toasted round in each of 6 ovenproof soup bowls. Ladle soup & onion rings over the top; when the toast floats up to the surface, heat 2 Tbsp. of Gruyere cheese on each round.
  8. Bake bowls of soup in the oven for 10-15 mins until cheese is golden brown & bubbling. Serve immediately.