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Delicious French Onion Soup

125 g Unsalted butter
2 1/2 kg Onions, sliced
1 c Dry white wine
8 c Chicken stock
Salt & fresh ground black pepper
1 French loaf, at least 1 day old, crust removed and cut into 2.5cm slices
250 g Gruyere cheese, grated
2 tb Brandy

Melt the butter in a large saucepan, add the onions and cook over a moderate heat until very soft and brown, about 20 mins. Add the wine and cook until it has evaporated. Add the stock, simmer until reduced to 6 cups and season with salt and pepper. Place one layer of bread slices in an ovenproof tureen or 6 small, ovenproof soup bowls. Scatter with half the cheese and place the remaining bread slices on top. Heat the brandy in a ladle, set alight and pour over the bread and scatter with the remaining cheese. Place under a hot grill until the cheese is golden and serve immediately.

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