1 liter broth (e.g. chicken-beef or beef, or possibly vegetable)
stale baguette or sourdough bread (fresh bread should first be toasted in a toaster or oven)
about 150 g yellow cheese
Preparation
Preheat oven to 190°C. Peel the onions and cut into slices. Place in an oven-safe pot, add butter, olive oil, thyme. Salt and stir. Cover with a lid and place in the oven. Bake for 1 hour, stirring the onions once in the meantime. Remove from oven, stir, and continue baking for about 1 and 1/2 hours with the lid slightly open. By that time the onion should be brown.
Place the pot on the stove, pour in brandy if using, and stir to deglaze. Pour in hot broth and bring to a boil, reduce heat to minimum, and cook covered for about 20 minutes. Season the soup with freshly ground pepper and optionally with Worcestershire sauce.
Pour the soup into oven-safe bowls, place the bread slices on top, sprinkle with grated cheese, and bake for about 3-5 minutes or until the cheese is lightly browned, in the oven with the broiler function turned on or set to 230°C. If you don't have individual bowls, the toasted bread can also be baked in the pot with the soup.
