Mixed Onion Soup

This is a delicious recipe for those chilly nights. Served with lots of crusty bread. Serves: 2
20 g butter
1 brown onion, thinly sliced into rings
1 red onion, thinly sliced into rings
1 garlic cloves, crushed
1/4 cup brandy (optional)
3cups beef or vegetable stock
4sprigs thyme
2 green onions, thinly sliced
1 cup coarsely grated Gruyere
1 baguette (I've used regular toasted bread, almost as good)

Melt butter in large saucepan until foaming. Add brown and red onions. Cook for 10 minutes. (the longer you cook the onions in butter the more rich the taste of your soup will be) Add garlic and cook 1 minute. Add brandy and bring to the boil. Add stock and thyme, bring to the boil. Reduce heat, stir occasionally for 15 minutes. Season with salt and pepper. Grill baguettes, sliced thinly. Sprinkle with cheese and green onions. Place in soup.