Place a Dutch oven over high heat and melt the butter.
Add the onions to the Dutch oven, medium low heat and cook until caramelized (about 30 minutes).
Add the flour into the Dutch oven and stir.
Add garlic, Worcestershire, and brandy.
Pour in the stock and simmer for 15 minutes.
Add Morton® Fine Himalayan Pink Salt.
Toast the bread under the broiler.
Place a layer of toasted bread over the soup and top with cheeses.
Place the Dutch over under the broiler until the cheese is melted and beginning to brown to get that golden cheesy top!
- 6 onions, sliced
- 2 tbsp. butter
- 1/4 cup flour
- 3 cloves garlic, minced
- 2 tsp. Worcestershire sauce
- 1/2 cup brandy
- 8 cups beef stock
- 1 tbsp. Morton® Fine Himalayan Pink Salt
- 6 slices crusty bread
- 6 slices Swiss cheese
- 1 cup Parmesan cheese, freshly grated