FRENCH ONION SOUP
2 tablespoons butter
2 pounds onions, thinly sliced
2 sprigs fresh thyme
2 tablespoons Two Brewers Whiskey (or whatever brown liquor you've got on hand, bourbon and brandy both work well)
1 quart bison tongue stock
Salt and pepper, to taste
3-4 sliced old bread, cubed
2 sliced swiss cheese
1. In a large pot melt the butter over medium high heat, add the onions and thyme and cook stirring often until the onions are soft and slightly browned, about 20 minutes. Add whiskey and cook until it has almost fully evaporated, about 4 minutes. Add the stock and bring to a simmer. Cook for 15 minutes then remove the sprigs of thyme. Season to taste with salt and pepper and keep warm.
2. Preheat a broiled and place cubed bread on a baking sheet. Place under the broiler and toast the bread cubes. Watch closely, depending on your broiler this can happen very fast. Remove the bread from the oven and mound the toasted bread cubes into two piles, place sliced swiss cheese over each pile and place back under broiler until cheese is bubbly and beginning to brown.
3. Divide soup between two bowls then top with toasted cheese and bread, serve immediately.