Garlic Paste (1 Tbsp)
Butter (1/2 cup)
Onions (21 cups)
Saute until onions have caramelized (about 30 minutes).
Add the rinds of the Gruyère cheese if available.
Beef Stock (8 cups)
Bay Leaves (2)
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
, simmer for 30 minutes, check and adjust seasoning.
While the soup simmers, slice enough
, enough to cover the surface of the pot or individual oven-proof bowls.
Grill or toast the bread until well browned and crisp.
Remove the rind from
Gruyère Cheese (2 3/4 cups)
. Add the rind to the soup and then grate the cheese.
Remove the cheese rind and bay leaves, top the soup with the toasted bread.
Top the bread with the grated cheese, bake or broil until the cheese is bubbly and lightly browned; this makes 12 appetizers or 4 generous main course.