Midweek treat, Onion soup

I made this tempting onion soup today. It is perfect for a crisp november afternoon.

Picture from here

2 tablespoons butter

1/2 kg yellow onion

2  tablespoons cognac

1 tablespoon flour

1 dl white wine

1 tablespoon finely chopped thyme

1 tablespoon finely chopped marjoram

1 bay leaf

1 teaspoon dijon mustard

1 l chicken broth

Gruyere chees

Salt and pepper

• Chopp the onions, melt the butter in a large iron pot and cook the onions over low heat for about 15-20 minutes.
• Pour over cognac, reduce.
• Sprinkle the flour over the onions, add mustard and spices. Mix well. 
• Pour over wine, bring to a boil.
• Pour over chicken broth.
• Let simmer for about 45 minutes, low/medium heat.
• While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. 
• Taste the soup, add salt/pepper. 
• Fill serving bowles with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Enjoy!