2# onions - sliced thin
8 - 12 TBSP UNsalted butter
10 cups beef stock (Or bouillon)
1 TBSP salt
8 slices French Bread, 1/2" thick
2 cups Gureyre or Mozzarella cheese, shredded
3 - 4 TBSP Worcestershire sauce
2 tsp Kitchen Bouquet to darken soup
Melt 2 TBSP butter in a large saucepan; add onions and stir well. Cover with a lid and cook over LOW HEAT for about 30 minutes or until onions are soft and transparent.
Remove the lid and continue cooking the onions, until golden brown. Stir in the beef stock. Replace lid and simmer for 30 - 45 minutes. Add dash of W-shire sauce and kitchen bouquet.
Serve with a piece of bread on top of the bowl of soup and shredded cheese.
Unless your bowl is oven proof for high temps, do not risk putting it in the oven. Easier to put the bread on a cookie sheet, top with the cheese, melt in the oven for a few minutes, remove and place on top of each bowl of soup. Enjoy!
