Classic French Onion Soup

Directions

1. Heat the butter in a Dutch oven and add in the onions, stirring constantly. cook for 5 to 7 min, till soft.
2. In the meantime, cut slices of French bread into 1/2-inch pcs and toast them at 350 degrees in the oven for about 15 min - till they are dry crusts.
3. When the onions are soft, sprinkle them with flour, stir, then add in 2 c. of beef stock and stir till the mix is thickened. Add in the remaining stock, stir into 1 Tbsp. of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add in the meat glaze and taste for seasoning.
4. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, that has been drizzled with extra virgin olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few min and carry out to the table.
5. Comments: Always serve this marvelous French country dish as a meal, lunch or possibly dinner, with lots of salad and crusty French bread - warm to 8 to 12 people.