French Onion Soup

Ingredients

2 1/2 lbs yellow onion sliced 1/4 inch thick

4 ounces butter

1 bay leaf

a garlic clove sliced

1/2 C med dry sherry

12 C cognac or brandy

1 1/2 C dry white wine (Vouvray preferred)

4 C veal or beef stock

1 tsp salt

1/2 tsp pepper

Baguette made into large toasted croutons

Emmental or Gruyere cheese shredded

Procedure

Slow saute onions 20 minutes until light brown. Deglaze the pan with alcohols. Simmer 20 minutes. Add stocks and seasoning boil to simmer 20 minutes. Remove bay leaf. Add to bowls and put croutons on the top then the cheese. Put under the broiler and melt the cheese. Serve.