4 extra lg. onions
2 tbsp. butter
4 c. beef stock
4 slices garlic toast
1 - 1 1/2 c. grated Jack cheese
Dash of cognac

Slice top off onion and reserve. Scoop out center of onion, leaving enough outer layers to form bowl. Slice the scooped out onion. Saute onion in butter until onions are well browned. Add stock and heat over low heat for 30 minutes.

Remove from heat and stir in cognac. Make sure base of onion is flat and place on individual serving dishes. Pour in soup, top with garlic salt and then cheese. Place under broiler for 5 minutes or until cheese gets lightly browned. Top with onion top and serve.