Spirited Onion Soup

Serves 4
2 tablespoons Christian Brothers Brandy
1 tablespoon butter
3 pounds onions, sliced
½ teaspoon sugar
2 tablespoons all purpose flour
4 cups canned beef broth
1 ½ tablespoons dry white wine
1 ½ teaspoons Dijon mustard
4 ½-inch-thick French bread slices, toasted
4 1/8-inch-thick Swiss cheese slices
pinch of salt

Melt butter in large, deep saucepan over medium heat. Add onions, sugar and pinch of salt. Cover pan and cook until onions are very soft, stirring occasionally, about 20 minutes. Increase heat to high and sauté uncovered until onions are golden brown, about 10 minutes. Add flour and stir 2 minutes. Mix in beef broth, wine, Brandy and mustard. Bring soup to boil, stirring frequently. Reduce to low, cover and simmer 10 minutes. Season to taste with salt and pepper. Note: This soup can be prepared 1 day ahead of time and refrigerated. Re-warm before continuing.

Preheat broiler. Ladle soup into deep broilerproof bowls. Top soup with bread slices, then cheese. Allow broiler to melt cheese and lightly brown the bread.