Ingredients:

6 large onions sliced thin

2 quarts of beef stock

6 tbs of butter

½ tsp dry rosemary

½ cup of dry red wine

1 tbs worcestershire

french bread sliced 1/2 thick toasted

1 lb. gruyere cheese shredded

salt

black cracked pepper

oven proof casserole

Directions:

1. Melt the butter in a large pot.

2. Add all the onions and fold to coat with the butter. Add salt as this will help remove the liquid from the onions.

3. Caramelize the onions folding them over and over along the way. They should be cooked down to a deep golden-brown color. Caramelize on a low heat uncovered.

4. Add the wine and scrape all the brown bits off the bottom of the pot.

5. Add the stock and the Worcestershire sauce.

6. Simmer this un covered for 30 minutes

7. Fill the casserole with the soup.

8. Float a layer of the toasted bread and top with mounds of the cheese, more is better.

9. Place in a 400 degree pre heated oven until the cheese is melted and golden. The key to this recipe is in the caramelizing of the onions. You'll want to take your time cooking them down and allow them to become deep golden. That is where a lot of the flavor comes from.

Bon Appetit!