French Onion Soup

This recipe makes all others taste inferior

Use individual oven proof bowls

4 cups thinly sliced Bermuda or any sweet onion
1 # Gruyere Swiss cheese
3 T butter
10 C light beef stock (I use Campbell's beef broth soup) add a little water to this to make it light.
1 clove garlic chopped fine (I use a ts of wet minced garlic)
1 ts salt add a bit at a time to taste
1 ts black pepper (to taste)
several slices of thinly cut toasted French bread

Brown the onions in the butter over medium heat.
Stir in the stock, garlic, salt and pepper .
Bring to a boil and simmer for 20 min

Place several slices of toasted bread in each bowl.
Add the soup slowly to give the bread time to absorb.
Fill almost to the top. This is so the cheese does not sink into the bowl.
Sprinkle the grated cheese on top, (a good 1/2 cup loose) without pushing it into the liquid.
Press the cheese around the edges of each bowl so that when it melts it sticks to the sides and forms a crust.

Place the bowls on a cookie sheet and cook at 400 for about 30 min. Serve right away.
Put any extras in the fridge. They warm up pretty well.