|Onions||1 Pound, peeled and thinly sliced|
|Beef stock||1 Quart (freshly made or canned (if canned, dilute with an equal amount of water))|
|Freshly ground pepper||To Taste|
|French bread slice||4|
|Oil/Butter and imported swiss cheese mixed||1⁄2 Cup (8 tbs)|
|Parmesan cheese||2 Tablespoon, freshly grated|
1 Preheat the oven to 325°F.
2 In a heavy 5 to 6-quart pot, melt the butter over moderate heat
3 Add in the onions and cook slowly over low heat for 20 to 30 minutes.
4 Let the onions caramelize, scraping regularly to move the brown particles onto the onions until all are a deep mahogany color.
5 Stir in the flour.
6 Gradually, pour in the stock, and bring it to a boil.
7 Lower the heat and partially cover the pot.
8 Simmer for 20 to 30 minutes.
9 This can be frozen or refrigerated at this point and can be kept for several days.
10 Correct the seasoning.
11 Add salt and freshly ground pepper.
12 For the croutes, on a baking sheet, arrange the thick slices of bread side by side.
13 Place in the upper third of the oven.
14 Toast for about 15 minutes.
15 Using a pastry brush, brush the toasted bread with oil or butter for added flavor.
16 Transfer the soup to a casserole or individual heatproof bowls.
17 Correct the seasoning.
18 Arrange the croutes on top of the soup, and sprinkle evenly with the cheese.
19 Bake the soup in the middle of the oven at 375 °F. for 10 to 15 minutes, or until the cheese has melted.
20 If frozen, reheate soup on top of the stove.