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 :
1 . In a Dutch oven , or large pot , saute 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 .
2 . 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 .
3 . Check out the original Recipe at Skinnytaste . com
20