Zwiebelsuppe

* To a large pot over medium-high heat, add the butter and oil. When the butter is melted, add the sliced onions with a big pinch of salt. * Stir well and turn the heat to medium-low. Cook the onions slowly for 1.5 hours, stirring every 5-10 minutes. (You can do this faster at a higher heat, but you will need to stir more frequently.) * Once the onions are caramelised and have a good dark colour, add the bay leaves, then the brandy, and allow the alcohol to burn off. * Next, add the flour and stir. * Add the beef stock, stir and simmer for 20 minutes. * Toast the sliced bread on both sides for 4-5 minutes each side. * Ladle the soup into your serving bowls, then add 2-3 croutons to the top, followed by the grated cheese. * Place under the grill of your oven until the cheese is golden brown and bubbly.