French Onion Soup is one of the most popular soups, in many of the finest restaurants. The combination of broth, onions, bread and cheese has endeared this soup to many. (It can be a challenge to get the cheese to the mouth gracefully, but this has not hindered its popularity!)

It has developed from the French "Onion Panade", which is an onion, bread and cheese casserole, which was baked to form the grate on the top. It is an elegant beginning to a meal and is really quite easy to make.

4 tbsp. butter White pepper & salt to taste 1 oz. sliced Gruyere cheese Parmesan cheese (fresh grated, if possible) Beef stock with bay leaves French bread for croutons

Caramelize onions, slowly cook to give golden brown color (should take 40 to 60 minutes). Prepare beef stock while onions are caramelizing. When onions are caramelized, add to beef stock. Cook 10 minutes.

Put soup in bowl, cover with croutons and cheese (first Gruyere and then sprinkle Parmesan on top). Put into hot oven to melt and golden brown cheese.