Classic French Onion Soup 

Source: Soup of the Evening

1 stick butter (8 Tablespoons) 
8 cups onions, thinly sliced 
3 Tablespoons flour 
3 quarts beef stock 
1 Tablespoon salt 
1 teaspoon pepper 
1 cup brandy 
1 teaspoon BV meat glaze (or kitchen bouquet, Bovril, or OXO, in a pinch)--optional 
grated Gruyere cheese 
grated Parmesan cheese 
French bread 
olive oil 

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts. 

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. 

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.