Drunken Onion Soup (French Onion)

• For Caramelized Onions:
• (See cooking instructions in Introduction)
• 5 onions sliced
• 4 tsp butter or margarine
• 5 tsp olive oil
• 1 tbsp flour
• 1 garlic clove minced
• Salt
• White granulated sugar
• After Onions Are Caramelized:
• 5 1/2 cups beef broth
• 1/2 cup brandy
• 1lb cheese (Swiss, Mozzarella, or Gruyere)
• French bread or baguettes
• Freshly Ground Cracked Pepper (optional)

1. Continue to cook the onions as mentioned above, allowing them to stick slightly before stirring. When the onions are browned and softened, they are finished. Stir in the 1 tbsp of white flour. When the flour is completely dissolved into the onions, stir in 1/2 cup of brandy and 51/2 cups of beef broth. Sprinkle salt and pepper to taste. Bring to a simmer and then remove from heat.
2. Preheat the oven to 400 degrees. Slice your desired number slices of French bread or baguettes or your choice. Place the slices of bread into the fully hot oven until toasted to a nice brown color, about 10 minutes.
3. Place the toasted bread onto the bottom of a 2 quart casserole dish. Pour the onion mixture into the casserole dish until full. The bread should float to the top. Take the 1lb of cheese (Swiss, Mozzarella, or GruyereI prefer Mozzarella) and spread onto the top of the bread. Place the uncovered casserole dish into the already hot oven and bake on 400 degrees for 20-25 minutes.
4. This recipe takes a while to make but is totally worth it. The brandy flavor is very pronounced but not overpowering. Enjoy!

onions, onions, butter, olive oil, flour, garlic, salt, sugar, onions, beef broth, brandy, cheese, bread, freshly ground cracked pepper

Taken from www.epicurious.com/recipes/member/views/drunken-onion-soup-french-onion-50132817 (may not work)