French Onion Soup

3 Art. l. butter or margarine
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4 large onions

2 h. l. wheat flour

900 ml beef broth

0.5 glass white wine

1 bay leaves

0.5 h. l. brandy

4 French white bread slice (1 cm thick)

1.5 glass grated Swiss cheese

In a large saucepan over medium-temperature melt butter and cook it finely chopped onion half-rings for 35-40 minutes until golden brown, stirring constantly. Add the flour and cook for another couple of minutes. Pour in the white wine, beef broth, put a bay leaf, stir, bring the soup to a boil, reduce heat and simmer with the lid closed for 15 minutes. After that, remove the bay leaf soup, pour the brandy, salt and pepper to taste.

Preheat the oven. Pour the soup into four pots. In each pot, place one slice of white bread, French, pre-toasted (can be toasted), abundantly sprinkle each cup cheese. Put pots of soup on a baking sheet in the oven at a distance of 10-13 cm below the fire source. Bake until the cheese melts and bubbles. When serving sprinkle with parsley.

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