sig's Onion Soup with Brandy

• 30 ml olive oil
• 2 tbsp butter
• 3 medium onions about 1 lb in weight, thinly sliced
• 1 tbsp of heaped soft light brown sugar
• 3 clove smoked garlic, crushed
• 5 cup vegetable stock
• 4 tbsp best quality brandy or cognac
• 4 slice bread of choice
• 1 tbsp Dijon Mustard
• 1 cup Gruyere cheese, grated
• 1 pinch salt
• 2 pinch fresh ground black pepper

1. never rush the making of this soup, a good browning will bring out the full sweetness of the onion
2. Heat oil and butter gently in pan, add onions and cook gently for 30 minutes until the onions are very soft.
3. Sprinkle the brown sugar and garlic over the onions, mix and cook until the onions are deep golden brown , but do not fry
4. Add the stock and Brandy bring to a slow simmer for about 30 minutes.
5. Just before serving, gently fry the bread from one side in very little oil, remove from pan ,spread with mustard and sprinkle with cheese on uncooked side .
6. Season soup with salt and pepper.Grill (broil) bread until cheese is melted
7. Ladle soup into warmed bowls and float the bread in soup, Serve immediately.

olive oil, butter, onions, brown sugar, clove smoked garlic, vegetable stock, brandy, bread, mustard, gruyere cheese, salt, fresh ground black pepper

Taken from cookpad.com/us/recipes/335761-sigs-onion-soup-with-brandy (may not work)