Onion Soup

• 2 Tbsp. butter
• 2 c. finely chopped sweet onions
• 2 1/2 c. beef stock
• 1 loaf French bread
• 6 to 8 Tbsp. Gruyere cheese, grated
• pepper

1. Melt the butter in a large pan.
2. Add onions.
3. Cook over low heat for 10 to 15 minutes, stirring occasionally.
4. Onions should become soft and have rich brown color.
5. Add the stock and bring it rapidly to a boil.
6. Lower heat and simmer about 10 minutes. Meanwhile, cut the bread into thin slices.
7. Spread with butter and toast under the broiler until crisp.
8. Arrange some of the toast on the bottom of an ovenproof soup tureen or bowl.
9. Sprinkle the toast with 1/2 the grated cheese.
10. Season with pepper.
11. Gently pour on the onion broth.
12. Float second layer of toast on the broth.
13. Cover with remaining cheese.
14. Place the bowl under broiler until cheese begins to bubble and brown.
15. Serve immediately. Serves 2.

butter, sweet onions, beef stock, bread, gruyere cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=796692 (may not work)