Ingredients:

8 tablespoons butter
8 cups onions, thinly sliced
3 tablespoons Flour
3 quarts Beef Stock
1 tablespoon Salt
1 teaspoon Pepper
1 cup Prandy
1 teaspoon Meat Glaze
Gruyere Cheese, grated
Parmesan Cheese, grated
French Bread
Olive Oil


Preparation:
Melt butter in Dutch oven, add onions, stirring constantly. Cook for 5-7 minutes, until soft.

Cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes, until crusts are dry.

When onions are soft, sprinkle them with flour, stir, add 2 cups of beef stock and stir until mixture is thickened. Add remaining stock, stir in salt, pepper, and brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

ladle the soup into individual bowls and cover each with Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.