FRENCH ONION SOUP
AU GRATIN

2 tablespoons butter

4 yellow onions, thinly sliced

1/4 cup brandy

1 tablespoon ground pepper

1 50-ounce can beef consommé

2 tablespoons dried thyme

3 bay leaves

1 French baguette sliced on a bias about 1/4-inch thick and toasted

6 slices Swiss cheese

Preheat the oven to 350°. In a large saucepot, melt the butter over medium heat. Add the onions and sauté until golden brown and caramelized, about 20 minutes. When the onions have turned golden brown, add the brandy and pepper. Be careful when adding the brandy as it may flame. Continue to cook the onions with the brandy for 3 minutes. Add the consommé, thyme, and bay leaves and bring to a simmer. Simmer for 15 minutes.

Ladle the soup into oven-safe soup bowls. Place one baguette slice on top of the soup in each bowl. Top each serving with one slice of Swiss cheese. Place the bowls on a cookie sheet and place in the oven. Bake for 15 minutes.

Makes 6 servings.