So I heated up the onions (see previous post - after reducing, they make about 2 cups) in a clean stock pot and added the beef broth, a bouquet garni of fresh thyme and heated through. Then I added about 1/4 cup of cream sherry, and 1/4 cup of cognac and the demi glace. Tasted and adjusted the salt. Heat through to cook out the alcohol.
For the croutons, I bought a french baquette ($2.50), sliced and grilled on a panini press with olive oil. Then I grated the Gruyere cheese and ladelled the soup into a ceramic oven proof soup bowl and placed 2 croutons on top, then piled with the grated cheese and a sprinkling of Pecorino cheese. Under the broiler for about five minutes. And voila! Soup is served!
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