Ingredients

• 6 large Onions
• 6 tablespoons Olive oil
• 6 cups Water or stock of choice
• 4 Bouillon cubes (if soup stock is not used)
• 6 slices Bread, toasted
• Salt and pepper to taste
• Grated Gruyere cheese

Directions

• Cut the onion into thin slices.
• Pour the oil into t he soup pot and cook the onions slowly until they turn brown.
• Stir continually.
• Add the water and bouillon cubes.
• Bring the water to a boil and boil for 5 minutes, and simmer for 10 more.
• Add the salt and pepper.
• Stir well.
• Pour the soup into oven-proof soup bowls.
• Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350) for 5 to 10 minutes.
• Serve the soup with the cheese begins to bubble.
• Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
• netcom.com> on Jul 18, 1997