BRANDIED ONION SOUP 
W/CROQUE-MONSIEUR CROUTONS

6 servings

3 tablespoons butter
2 1/2 pounds onions, thinly sliced
4 - 14 1/2 ounce cans beef broth
3/4 cups dry white wine
2 teaspoons Dijon mustard
1 or 2 tablespoons brandy

18 1/3 inch thick slices of French bread baguettes
2 cups grated Swiss cheese

Melt butter in heavy large pot over medium-high heat.  
Add onions and sauté until dark brown but not burned, 
stirring occasionally, about 30 minutes.  Add broth, 
wine and mustard and bring to boil.  Reduce heat to 
medium and simmer until flavors blend, about 15 
minutes.  Add brandy to taste and simmer 5 minutes.  
Season soup with salt and pepper.

Meanwhile, preheat broiler.  Arrange bread on baking 
sheet.  Broil until beginning to color, about 1 
minute.  Mound cheese and ham on bread; sprinkle 
with pepper.  Broil until cheese melts, turning sheet 
for even cooking, about 2 minutes.

Ladle soup into deep bowls.  Top each with 3 croutons 
and serve.