In a large Dutch oven melt:
4 tablespoons butter
2 pounds onions, thinly sliced
Season generously with:
Salt and pepper
Cover the Dutch oven and sweat the onions over low heat for 25 minutes.
Remove the lid and raise the heat.
Continue cooking for 15 to 20 minutes, stirring often to avoid scorching, until the onions are reduced and caramelized.
4 cups rich chicken stock or water
Bring to a boil and simmer 10 minutes to combine the flavors.
Remove from the heat and keep warm.
On a baking sheet place:
4 slices of bread from a rustic country loaf
Cover the bread with thinly sliced cheese and heat until the cheese is melted.
Serve the soup in individual bowls with a slice of bread with melted cheese on top.
If the bread slices are too large, trim them to fit the soup bowls.
Adjust the salt and pepper to taste.
Garnish with chopped parsley.
Gryuère or Comté are cheeses traditionally used when serving Onion Soup. Similar in type, Spring Brook Farm’s “Reading” Vermont Artisan Cheese, made from raw milk, rennet, culture, and salt, is our preferred choice.