6 lg Onions 6 tb Olive oil 6 c Water or stock of choice 4 Bouillon cubes (if soup -stock is not used) 6 sl Bread, toasted Salt and pepper to taste Grated Gruyere cheese Cut the onion into thin slices. Pour the oil into t he soup pot and cook the onions slowly until they turn brown. Stir continually. Add the water and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and simmer for 10 more. Add the salt and pepper. Stir well. Pour the soup into oven-proof soup bowls. Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350) for 5 to 10 minutes. Serve the soup with the cheese begins to bubble. -----
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