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**Three-Onion Soup**

I love onion soup with a thick layer of baked cheese! Here's a recipe that is sure to satisfy! If you don't want to bother with 3 kinds of onions, add another 1/2 lb. of yellow onions. The brandy is optional, but adds a wonderful flavor!





List of Ingredients



• 1/2 stick butter
  
• 1-1/2 lb. yellow onions, sliced 1/4-inch thick
  
• 1 large leek (1/2 lb.), sliced 1/4-inch thick
  
• 2 large shallots (3 oz.), sliced
  
• 1 clove garlic, smashed
  
• 3 Tbsp. flour
  
• 1 cup dry white wine
  
• 1 bay leaf
  
• 4 cups low-sodium beef broth
  
• 1/2 tsp. ground pepper
  
• 1/2 tsp. salt
  
• 3 Tbsp. brandy (optional)
  
• 6-12 slices French bread, sliced 1/2-inch thick and toasted
  
• 1/2 lb. Swiss cheese, shredded
  






Instructions



1. Melt butter in a stockpot; Add onions, leek, shallots, and garlic. Cover and simmer over medium-low heat for 25 minutes, stirring occasionally.
   
2. Stir in flour and cook, stirring occasionally, for 3 more minutes.
   
3. Add wine and bay leaf. Raise heat slightly and simmer for 3 minutes. Add broth, pepper and salt. Simmer, partially covered, over low heat for 45 minutes. Add the optional brandy during the last 5 minutes of cooking. Remove bay leaf and season to taste.
   
4. When ready to serve, preheat the broiler. Cut toasts to fit the soup bowls, lay them on a cookie sheet or foil, sprinkle with cheese, and broil until cheese melts. Ladle soup into heatproof bowls, top with a slice of toast, and serve immediately.