from Pol Martin’s Supreme Cuisine
2 tbsp butter (I used olive oil)
3 Spanish onions, thinly sliced
1 cup dry white wine (I omitted)
5 cups warmed beef stock
1 bouquet garni (thyme, basil, bay leaf, and parsley) (I used dried herbs, about 1/4 tsp each)
1 cup grated Gruyere or Emmentaler cheese (I used fontina, and much less of it)
salt and pepper
large slices toasted french bread
Heat butter in saucepan over medium heat. Add onions and brown 35 minutes over medium low heat. Stir several times during cooking and do not allow onions to burn.
Pour in wine and cook 6 minutes over high heat.
Add beef stock, bouquet garni, and salt and pepper to taste. Stir and cook soup 30 minutes over medium heat, do not cover.
Place 2 tbsp. of grated cheese in the bottom of each ovenproof soup bowl. Ladle in soup and add toasted bread. Top with remaining cheese.
Set bowls on ovenproof platter and place in the middle of a preheated oven set at broil. Brown 8 minutes, serve hot.