1/2 cup unsalted butter 4 large yellow onions, sliced Salt 5 cups gf beef stock 2 bay leaves Freshly ground pepper 1/2 pound Emmenthaler or Gruyere cheese, shredded 4-6 slices gf french bread 1/2" thick and toasted golden brown
In a large saucepan, melt the butter over low heat. Add the onions; salt to taste. Stir to coat well with the butter, cover and cook stirring occasionally, until very tender about 20-30 minutes. Remove the cover, raise the heat slightly and saute, stirring frequently, until the onions turn a deep caramel brown, about 1 hour. Add the stock and bay leaves, bring to a boil, reduce heat, cover and simmer 30 minutes.
Meanwhile preheat a broiler. Discard bay leaves. Season the soup to taste with salt and freshly ground black pepper. Ladle soup into heavy soup bowls placed on baking sheet. Sprinkle a little cheese into each bowl, then place the toasted bread slices on top. Sprinkle evenly with the remaining cheese. Broil until the cheese is bubbly and golden about 2-3 minutes. Serve immediately.
The secret to wonderful onion soup is to cook the onions slowly so they caramelize. You can add sliced leeks or shallots with the onion for a more complex taste.
Make a loaf of gf french bread to toast for a garnish.