| 4 lrg yellow onions sliced | | 3 tbl butter or safflower oil | | 1 qt vegetable stock | | 2 cup tomato or V-8 juice | | 1 x garlic clove minced | | 12 tsp dried tarragon | | 1 pch thyme | | 2 tsp lemon juice | | 1 tbl brandy more if desired | | Salt to taste | | Freshly-ground black pepper to taste | | 1/2 cup Parmesan or Gruyere cheese grated | | 6 slc French bread - (to 8) toasted |
| | Saute 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 over it. Serve at once. |
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