French Onion Soup
- 1/2 cup unsalted butter
- 4 large yellow onions thinly sliced
- 5 cups vegetable stock
- 2 bay leaves
- 1/2 lb gruyere
- 6 slices french bread
In a large saucepan melt butter over low heat. Add onions and season with salt. Stir to coat well with butter. Cover and cook stirring occasionally until very tender 20-30 minutes.
Remove lid raise heat slightly and cook until onions turn a deep caramel brown. about 1 hour.
Add the stock and bay leaves. Raise heat to medium;bring to a boil; reduce heat to low. Cover and simmer for 30 minutes longer.
Discard bay leave and adjust according to taste.