French Onion Soup

 Serves 4

• 4 beef bullion cubes
• 4 large white onions
• butter
• 4 cups water
• 4 slices of Baguette or, I prefer Ciabatta
• 1 tsp salt
• 4 or more wide slices of Gruyère or Swiss cheese
• 4 large ramekins or shallow cups and saucers.

Chop the onions and brown them well in a large skillet with butter for upwards of 20 minutes. Keep uncovered while browning and stir occasionally, bringing less cooked onion into the middle. Maillard reaction products will develop in the bottom of the pan. Scrap these up to allow more to form. While the onions are cooking, start the water to boil and add the bullion (fresh beef stock of preferable if you have it). Cut the bread so it fits like a plug over the top of your ramekin. When the onions are done, transfer the them to the boiling broth. Ladle some broth back into the skillet to deglaze the remaining Maillard products, and return this to the soup.

Ladle the soup into the ramekins. Press the bread lightly over the top. Add cheese and place in a broiler. Serve when the cheese is lightly browned.