A Different Onion Soup

From Dining In: Lettuce Entertain You by Martha Shulman, in the October 1978 issue of Texas Monthly

Lettuce Entertain You—Menu 1

A Different Onion Soup
Spinach Timbale
Pears Poached in Red Wine

4 large yellow onions, sliced
3 Tbsp butter or safflower oil
1 quart vegetable stock
2 cups tomato or V-8 juice
1 clove minced garlic
1/2 tsp tarragon
pinch of thyme
2 tsp lemon juice
1 Tbsp brandy (more if desired)
salt to taste
freshly ground black pepper to taste
1/2 cup parmesan or Gruyère, grated
6 to 8 slices French bread, toasted (optional)

Sauté the onions and garlic in the butter or oil until the onions are very tender. Add the stock and remaining ingredients except the bread and cheese. Cover and simmer for 1 hour.

Place a heaping tablespoonful of cheese in each bowl (or atop a crouton in each bowl) and ladle the soup in over it. Serve at once.