Ingredients:
2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater ( or Comte or Emmenthaler)
Directions:
Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
In the meanwhile, pre-heat the oven to 400 F.
Toast the baguette slices in the oven.
Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
Ladle the onion and stock mixture into the crocks.
Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
Bake for 35 to 45 minutes or until cheese is beautifully browned.
In the last few moments, place the remaining baguette slices in the oven to warm.
Serve the soup immediately with the toasted slices of baguette.
Servings: 4
Time preparation: 25 min.
Time total: 70 min.