You will need: 8-10 bulbs, ½ Baton of white bread, 80 g of butter, 50 g of gruyer, a few twigs of parsley, 500 ml of apple cider, 30-40 ml brandy, 10-15 ml of vinegar from sherry. For refueling: 30 g of butter, 300 ml of unsalted chicken broth, 250 ml of apple cider, 4-5 branches of dry rosemary, 4-5 twigs of dry thyme, 4-5 branches of dry mayoran, 1 tbsp. A spoon of flour, a pinch of freshly ground black pepper, chopping sea salt.
Onions clean and cut into half rings. In a heavy pot, heat 50 g of butter, put onions and tomorrow on slow heat until it becomes soft and transparent. Prepare refueling: In another pan with a thick bottom, heat 30 g of butter, add flour and stirring, fry it until golden color. Pour a bit of hot chicken broth, kneading a wedge so that there were no lumps, then pour some more broth and cider, add the twigs of the Mayoran, rosemary and thyme, mix. To pour into a portion of the broth, salt, pepper and bring the mass to a boil. Ready refueling straightening through a sieve. In a saucepan with a bow, pour the remaining cider and refueling, mix, reduce fire and cook for 15-20 minutes. Gruyer grate on a large grater. Bread to cut, each piece on one side to smear the remaining butter, lay out the oil up in the stranded baking baking sheet and sprinkle with cheese. Send bread for 2-3 minutes under a preheated grill. Pour soup on plates, in each portion pour 1 t. Spoon brandy, a few drops of vinegar from sherry, put the croutons with cheese on top. Petrushka finely chop and sprinkle soup.