Ingredients: 6 Large white onions — thinly sliced
1/4 Cup butter
1 Tsp. sugar
2 Tbs. Dijon mustard
6 Cups beef stock
1/4 Cup cognac
Toasted French bread Grated Gruye`re cheese Freshly ground pepper
Peel and slice onions thinly. Melt butter in large saucepan, add onions and saute tin6l soft and translucent. Add sugar and cook over low heat until caramelized. Stir in Dijon mustard. Add cognac and flame. Add beef stock gradually until soup begins to boil. Stir constantly. Lower heat and cover pan. Simmer gently for one hour. Ladle soup into individual bowls. Float toast on top of each serving. Cover generously with grated cheese. Season with freshly ground pepper. Broil until cheese is melted.
Bon appetit.