Ingredients:
2 pounds yellow onions, sliced thin
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups white wine
9 cups beef stock
kosher salt and freshly ground pepper, to taste
6 medium slices toasted Italian bread
6 slices Sargento reduced fat Swiss
Directions:
In a Dutch oven, or large pot, sauté 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 and brandy, and simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper 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, until cheese melts.
