Melt the butter in a Dutch oven and add the onions, stirring constantly.
In the meantime...
Cut slices of French bread into ½ inch pieces and toast them at 350º
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 ½ hour to an hour.
Add the meat glaze and taste for
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.