For 2 and for 6 servings Preheat oven to 300 degrees
2 servings 6 servings
2 \ 6 slices french bread ( I like to cube this after buttering for ease of eating.)
2 tes.\ 2 Tab. melted butter
2 Tb.\ 6 Tb. Butter
1 C\ 3C yellow onion, sliced
2 tes.\ 2 Tb. flour
2 1/4 C \ 7 C beef broth
2 Tb \ 6 Tb. apple brandy (opt. and I do not add)
1/4 C \ 3/4C grated Swill cheese
1/4 C \ 3/4 C Parmesan cheese, grated
Place the bread slices in a baking dish. Brush the surface of the bread with 1/2 the melted butter and place in a preheated oven at 300 degrees for 15 minutes until lightly browned.; turn the bread and brush with the remaining butter ( I cute into cubes here) and continue baking for 15 minutes. This will make the bread crisp and dry to help prevent soggy, dough bread that would sink to the bottom of the bowl.)
Heat 2 Tb\ 6 Tb butter in a small saucepan and add the onion slices. Cook gently over med.-low heat for 10-20 min until the onions are lightly browned/ translucent. Stir in the flour and add the beef broth. Simmer for 20-30 minutes then, if desired, add the apple brandy.
Ladle the soup into 2 \6 heat-proof bowls. float bread\croutons on top of the soup. Cover with bread with combined cheses and place under a preheated broiler for 3-4 minutes until the cheese is golden and bubbling.
Serve soup immediately!
vaer sa god 