8 (1/2 oz) slice French baguette (about ½-inch thick)
1½ cups Gruyère Swiss cheese, shredded
Instructions
Cut onions in half, end to end. Lay the flat cut side on a flat surface and slice onions into ¼-inch half moons.
In a large heavy bottomed pot or Dutch oven, melt butter and oil over medium-low heat. Add onions and stir once; allow to cook for 15 minutes. After 15 minutes, stir and allow to cook for another 15 minutes. Increase heat to medium and cook 15 minutes or longer, until onions are browned and caramelized. Add a little water if they are sticking.
Once onions are caramelized, add garlic and cook for 30-60 seconds or until fragrant. Add brandy, stir, and cook to evaporate.
Add beef stock, parsley (whole), thyme, tarragon, bay leaf, and pepper to taste. Cover loosely and simmer for 45 minutes. Remove parsley sprigs and bay leaf.
Preheat broiler.
Place oven proof bowls or crocks into a baking pan and divide soup between bowls. Top each bowl with 2 slices of baguette and ¼ cup shredded Gruyere. Place baking sheet and soup in oven and broil for 2-3 minutes, or until cheese is browned and bubbly (avoid burning).