Ingredients

• 4 Tbsp (¹⁄₂ stick) butter
  4 larger yellow onions, thinly sliced
  1 tsp salt
  ¼ c cognac
  3 thyme sprigs
  ½ tsp black pepper
  6 c homemade beef stock, warmed
  1 c aged Gruyère, grated
  1 loaf baguette bread, sliced and toasted
  1 Tbsp chopped parsley, for garnish

Directions

1. Heat butter in a heavy-bottomed soup pot over medium-low heat.
2. Add onions and salt, cook until caramelized, stirring occasionally.
3. Add cognac and scrape up any onion bits that might be stuck to the bottom. Add thyme, black pepper and beef stock.
4. Raise heat to bring to a near boil, then reduce heat to simmer.
5. Simmer for about 15 minutes or until the flavors have melded. Remove thyme stems and adjust seasonings to taste.
6. Ladle soup into four ovenproof bowls set on a baking sheet. Top each bowl with 3 slices of toasted baguette and ¼ cup of cheese.
7. Place under broiler for 2-4 minutes until cheese is melted and the bread is golden around the edges; remove from oven.
8. Garnish each with parsley.

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