French Onion Soup - Instructions
Slice 4 large yellow onions, using a tight thin slice. In a large Dutch add enough
olive oil to coat the pan and then add the onions. Cook over medium heat for 12
minutes, until they're tender and golden. Stir often.
Add the brandy if desired and let the alcohol burn off.
Add sugar, beef broth and thyme, cover and bring to a boil. Reduce the heat and simmer
for 12 minutes.
To serve, ladle soup into a bowl. Place a slice of baguette on top. Cover with
shredded Gruyere and place slices of Emmenthaler over that.
Place the bowls on a baking pan and broil until the cheese is melted.