Ingredients

• 1/4 cup unsalted butter
• 6 large onions (about 5 pounds)
• 1 clove garlic, minced
• 1/2 cup brandy
• 1 tablespoon all-purpose flour
• 6 cups beef broth, homemade or canned
• Salt and freshly ground black pepper
• 12 (1/2-inch thick) slices French bread, toasted
• 3/4 pound coarsely grated Gruyere

Directions

Heat the butter in a soup pot over moderate heat.  Add the onions and cook, stirring frequently, until caramelized, about 40 minutes [takes me much longer than 40 minutes].

Add the garlic and cook, stirring, until fragrant, about 1 minute.  Remove the pot from the heat and add the brandy.  Return the pot to the heat and cook, stirring occasionally, until almost dry.  Sprinkle the onions with the flour and cook, stirring, for 3 minutes.  While stirring, slowly add the broth. Bringthe soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes.  Season the soup with salt and pepper.

Arrange a rack about 4 inches from the broiler and preheat.

Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladel the hot soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkel with the cheese.

Broil the soups until the cheese is melted and bubbling.  Serve immediately.