Brandied Onion Soup Makes 4 generous servings 1 teaspoon butter 1 teaspoon bacon drippings 4 cups finely chopped onions 2 cans (10 ½ oz.) beef consommé 1 soup can water Salt and freshly ground pepper 1 jigger of brandy 4 slices French bread about 1 inch thick, toasted ¼ cup grated Gruyere cheese ¼ cup grated Parmesan cheese Melt butter and bacon fat in a heavy pot or kettle; add onions and brown until golden. Add consommé, water, salt and pepper to taste, and bring to a boil. Reduce heat and simmer for one hour. Add brandy and simmer for an additional ten minutes. Pour soup into an earthenware (or other ovenproof) bowl, and top with the toasted French bread. Mix gruyere and Parmesan cheeses together and sprinkle generously over the bread. Put the bowl under broiler until cheese is brown and bubbly, and serve at once.