French Onion Soup with Cheese
2 pounds large sweet onions-Bermuda are ideal
3 tablespoons unsalted butter
About 2 quarts beef stock
8 slices of baguette 1/3 pound shredded Guyere or Tomme
Preheat the oven to 350°F.
Peel the onions and slice finely into half moons. Melt two thirds of the butter in a heavy pan over a medium heat, add the onions, and sprinkle generously with salt an cook, stirring occasionally, until lightly browned, 15 minutes.
Meanwhile, heat the stock until simmering. Pour the liquid over the onions, bring back to a boil and transfer the soup to an ovenproof Dutch oven, ideally earthenware, and put uncovered in the oven.
After an hour or so, butter the slices of bread and top with the shredded cheese. Place these in the pot and cook until bubbling hot, a further 15-20 minutes. Serve straight away, from the cooking dish, with pepper on the side for those who wish to add it.