Onion Soup

INGREDIENTS  

• 4 large onions, sliced very thin
• ¾ cup butter
• 1 t. Dijon-style mustard
• 3 quarts beef broth
• 5 beef bouillon cubes
• 1 cup water
• 1½ cup dry white wine
• 12 slices baguette, ¼-inch thick
• ½ cup brandy
• 1½ cups freshly grated Parmesan cheese
• Monterrey jack cheese or Gruyere cheese, sliced

DIRECTIONS  

1. Cook onions in butter until transparent.  Add mustard. 
2. Combine broth, bouillon cubes, water and wine  in a large pot.  Add onions and simmer for 30 minutes.
3. Sauté bread slices in additional butter until golden brown.
4. In large soup bowls, place 1 t. applejack, 2 T. parmesan cheese and 1 slice of bread.
5. Ladle in soup and add 3-4 slices of jack cheese. Place bowls on a baking sheet and broil until the cheese melts and bubbles.

Recipe Author: Hamburger Hamlet