Melt the butter in a Dutch oven and add
the onions, stirring constantly.
In the meantime...
Cut slices of French bread into ½ inch pieces and
toast them at 350º in the oven for about 15 minutes--until they
are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2
cups of beef stock and stir until the mixture is thickened.
remaining stock, stir into 1 Tablespoon of salt, the pepper, and the
Bring to a boil.
Cover and simmer for ½ hour to an hour.
the meat glaze and taste for seasoning.
When you're ready to serve...
Ladle the soup into individual bowls and
cover each with a thick handful of Gruyere cheese.
Top each with a piece
of the toasted bread, which has been drizzled with olive oil.
it with the Parmesan, then run them under a broiler for a few minutes
and carry out to the table.