Ingredients:

• 2 ounces unsalted butter
• 2 1/2 pounds very thinly sliced onions
• 8 - 12 cups reduced unsalted beef stock
• kosher salt
• black pepper
• 12 slice(s) French bread, cut to 3/8-inch and toasted well
• 8 ounces finely shredded Gruyere cheese

Preparation Steps:
   1.       Heat the butter in a stockpot, over a moderate fire.
   2.      Add the onions and cook until golden or brown as desired
   3.      Add the stock, bring to a boil, reduce heat, and simmer at least 20 minutes.
   4.      Season to taste with salt and pepper.
   5.      Ladle soup into individual soup bowls or gratin dishes.
   6.      Top each with a slice of bread. C
   7.      over with grated cheese.
   8.      Serve hot.