French Onion Soup Gratinee - Williams Sonoma Cooking at Home
1/2 cup unsalted butter
4 large yellow onions, thinly sliced
salt and ground pepper
5 cups brown chicken stock or beef stock
2 bay leaves
1/2 lb gruyere cheese, shredded
4-6 slices French bread, 1/2 inch thick, toasted golden brown
Makes 4-6 servings
In a large saucepan, melt the butter over low heat. Add the onions, season with salt, and stir to coat well with the butter. Cover and cook, stirring occasionally, until very tender but not yet browned, 20-30 minutes.
Uncover, raise the heat slightly, and cook, stirring frequently, until the onions turn a deep caramel brown, about 1 hour. Take care not to let them burn.
Add the stock and bay leaves, raise the heat to medium, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes longer to lend the flavors.
Preheat the broiler (grill).
Discard the bay leaves. taste the soup and adjust the seasoning with salt and pepper. Place heavy, flameproof serving crocks or bowls on a rimmed baking sheet. Ladle the soup into the crocks, sprinkle a little of the cheese into each bowl, then top with the bread slices. Sprinkle evenly with the remaining cheese. Broil (grill) until the cheese is bubbly and golden, 2-3 minutes. Serve right away.