Soupe A Loignon Francaise Classique

• 3 T. butter
• 4 large onions, thinly sliced
• 1 t. granulated sugar
• 5 c. beef stock, homemade or canned
• 3 sprigs fresh thyme or pinch of dried thyme
• 3 parsley sprigs
• 2 T. brandy, optional
• 1/2 t. salt or to taste
• 1/2 t. pepper
• 4 slices day-old french bread, toasted
• 3/4 c. grated Gruyere cheese

1. Melt butter in a large, deep pot over medium heat.
2. Add onions and sugar, stirring to coat with butter.
3. Cook 30 minutes, stirring occasionally, until golden brown; do not burn.
4. Stir in stock and bring to a boil.
5. Reduce heat to a simmer and add thyme, parsley, brandy, salt, and pepper.
6. Simmer 20 minutes.
7. Remove herb sprigs.
8. Soup may be prepared up to 2 days in advanced.

butter, onions, sugar, beef stock, thyme, parsley, brandy, salt, pepper, bread, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36439 (may not work)