In a large pot, saute the onions with the butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine & brandy, and simmer uncovered for 10 more minutes.
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Add the beef stock, s/p to taste, reduce heat. COver and simmer gently for about 20 minutes. Remove bay leaf and ladle 1 1/2 cups soup into 6 oven proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2 to 3 minutes, intil cheese melts.
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