Onion Soup

• 4 tablespoons (1/2 stick) butter
• 4 large onions, thinly sliced (about 6 cups)
• 5 cups beef or chicken stock, preferably homemade (page 160), warmed
• 2 or 3 fresh thyme sprigs or a pinch of dried
• 2 or 3 fresh parsley sprigs
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons cognac or other brandy, optional
• 4 croutons (page 580), made with bread slices and butter instead of oil
• 1 cup freshly grated Parmesan cheese

1. Melt the butter in a large, deep saucepan or casserole over medium heat.
2. Add the onions and cook, stirring occasionally, until very soft and just beginning to brown, 30 to 45 minutes.
3. Adjust the heat so they do not brown too fast but rather slowly turn into a melting mass.
4. Preheat the oven to 400F.
5. Add the stock, turn the heat to medium-high, and bring just about to a boil.
6. Turn down the heat so that the mixture sends up a few bubbles at a time.
7. Add the herbs, bay leaf, salt, pepper, and cognac and cook for 15 minutes.
8. Fish out the bay leaf and herb sprigs, if any.
9. (You may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding.)
10. Place a crouton in each of 4 ovenproof bowls.
11. Add soup and top with cheese.
12. Place the bowls in a roasting pan or on a sturdy cookie sheet and bake for 5 to 10 minutes, just long enough to melt the cheese.
13. Serve immediately.

butter, onions, beef, thyme, parsley sprigs, bay leaf, salt, cognac, croutons, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/onion-soup-385788 (may not work)