Ingredients
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2 tbsp butter
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2 lbs medium yellow onions, sliced
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2 tbsp flour
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4 tbsp brandy (optional)
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6 cups reduced-sodium beef broth
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2 sprigs fresh thyme
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12 slices baguette
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1 cup Swiss cheese, grated
Steps
1
Heat the butter in a saucepan and sauté the onions over medium-low heat until tender, 18 min. Stir frequently.
2
Add the flour and cook 2 min. Stir in the brandy and add the broth and thyme. Bring the soup to a boil and cook for 5 min. Season with salt (in moderation) and pepper.
3
Meanwhile, place the baguette slices on a foil-lined baking sheet and top with ½ the cheese. Broil until cheese is melted and golden brown, 4–5 min.
4
Remove the thyme sprigs and divide the soup into 6 bowls. Sprinkle with remaining cheese. Place 2 slices of cheese toast on top.
