4 to 5 medium onions
1/4 cup of butter or margarine
6 cups of beef broth
2 tablespoons of cognac
salt and black pepper to taste
6 slices of French bread, 1 cm thick
1 cup of grated Parmesan cheese
4 to 5 medium onions
1/4 cup of butter or margarine
6 cups of beef broth
2 tablespoons of cognac
salt and black pepper to taste
6 slices of French bread, 1 cm thick
1 cup of grated Parmesan cheese
Peel the onions and cut them into thin slices
Melt the butter or margarine in a saucepan
Add the onion
Cover and cook slowly until the onion is soft
Remove from heat, add the broth and cognac
Bring to a simmer again and cook slowly for 30 minutes
Check the seasoning
Toast the bread slices
About 5 minutes before serving, place the soup in refrigerated bowls
Top with toasted bread, sprinkle with cheese, and serve
Serves 6.
