Raimee's French Onion Soup

In a large pot, over medium-high heat, saute' onions & garlic in melted butter until carmelized. Add Brandy and reduce down (cook to evaporate alcohol but keep the flavor) for 2 - 3 minutes. Add flour and cook until browned. (about 1 minute) Slowly add beef broth. Bring to a boil. Add Thyme, Salt & Pepper Cover and simmer for 50 minutes While soup is simmering, slice french bread. Using a pastry brush, spread oil or butter on both sides of the bread. Arrange slices on a cookie sheet and bake in preheated 450 oven for approx 3-5 minutes per side. Place 6 soup dishes on cookie sheet. Ladle soup evenly into bowls. Top with bread slightly pressed into soup. Sprinkly with Munster cheese evenly on top of each bowl followed by 2 slices of Gruyere. Turn oven to BROIL. Place cookie sheet with bowls so that tops of bowls are approx 3'' from the broiler. Broil for 3 - 5 minutes or until cheese is bubbly and starting to brown.