Here's the one I make.  Seems to go over well...  I found it on the food network site, but can't find it there now...

Soupe a L'Oignon au Fromage (sounds fancy, huh?)
1/4 C unsalted butter
6 large onions (about 5 lbs) thinly sliced
1 clove garlic
1/2 C brandy
1 Tablespoon all purpose flour
6 C beef broth, homemade or canned
salt and freshly ground black pepper to tase
12 (1/2 inch thick) slices French Bread toasted
3/4 pound coursely grated Gruyere

Heat butter in a soup pot over medium heat.  Add onions and cook, stirring frequently, until carmelized (about 40 minutes.)

Add the garlic and cook, stirring until fragrant, about 1 minute.  Remove the pot from the heat and add the brandy.  Return the pot to the heat and cook, stirring occassionally, until almost dry.  Sprinkle the onions with the flour and cook, stirring about 3 minutes.  While stirring, slowly add the broth.  Bring the soup to a boil, lower the heat and simmer with the cover slightly ajar, about 20 minutes.  Season the soup with salt and pepper.

Arrange a rack about 4 inches from the broiler and preheat.  Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them.  Arrange 2 slices fo toasted bread on top of each soup and sprinkle with cheese.   Broil the soup until the cheese is melted and bubbling.  Serve immediately.

Since this makes a large amount and there's only 2 of us, I sometimes freeze half to have at a later date.  Of course when we move the f/timing I guess I better figure how to cut it in half...

Ckerr wrote:

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Here's the one I make.  Seems to go over well...  I found it on the food network site, but can't find it there now...



This was good stuff.  Didn't have any brandy or french bread so left the first out and used some slices of wheat bread without crusts.

Thanks.