French Onion Soup Gratinée

French Onion Soup Gratinée
Description: The secret to a good onion soup is to cook the onions very slowly, so their sugar content can caramelize. In old Paris bistros, this soup would be made with water—the deeply, caramelized onions providing the only flavor and color. Good meat stock makes it taste even better. For a more complex flavor still, sauté some thinly sliced leek or shallot with the onions. You can also sprinkle on grated Parmesan before adding the Gruyère or Swiss cheese.
Ingredients:
4 large yellow onions, thinly sliced salt
5 cups (40 Fl oz/1 .25 1) meat stock
2 bay leaves freshly ground pepper
1/2 lb (250 g) Gruyère or Swiss cheese, shredded
4—6 slices French bread, ‘2 inch (12 mm) thick and toasted golden brown
172 cup (4 oz/125 g) unsalted butter
Instructions:
In a large saucepan, melt the butter over low heat. Add the onions and sprinkle to taste with salt. Stir to coat well with the butter, cover and cook, stirring occasionally, until very tender, 20—30 minutes. Remove the cover, raise the heat slightly and sauté, stirring frequently, until the onions turn a deep caramel brown, about 1 hour; take care not to let them burn. Add the stock and bay leaves, bring to a boil, reduce the heat, cover and simmer about 30 minutes more. Meanwhile, preheat a broiler (griller). Discard the bay leaves. Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into heavy flameproof serving crocks or bowls placed on a baking sheet or broiler tray. Sprinkle a little of the cheese into each bowl, then place the toasted bread slices on top. Sprinkle evenly with the remaining cheese. Broil (grill) until the cheese is
bubbly and golden, 2—3 minutes. Serve immediately.
Serves 4—6