French Onion Soup

• 6 thinly sliced onions
• 3 tablespoons butter
• 6 cups beef broth
• 1 cup red wine
• 1 tsp fennel seeds
• 1/4 cup soy sauce
• grated black pepper
• splash of brandy or sherry
• eight slices french bread, dry fried in garlic oil and butter(enough to toast them on both sides)
• 1 cup of grated emmentaler cheese

1. Fry onions in butter until browned but not burnt. I use a dutch oven so I don't make too many dishes.
2. Add beef broth, red wine, fennel seeds and soy sauce. Add pepper to taste.
3. Cover and simmer on low or in oven at 275 degrees F. Long enough to let the flavours develop.
4. Add a splash of brandy or sherry and adjust seasoning to taste.
5. Fry bread slices in a little butter with garlic or garlic oil - just enough so they are more toasted than really fried.
6. Put the bread slices on top of the soup, cover with grated cheese and broil until the cheese is golden. Serve.

onions, butter, beef broth, red wine, fennel seeds, soy sauce, black pepper, brandy, eight slices, emmentaler cheese

Taken from www.epicurious.com/recipes/member/views/french-onion-soup-51324611 (may not work)