Instructions: Melt the butter in a large sauce pan. Add the onions and saute for about 30 minutes, until golden brown. Add the stock, wine and bouquet garni and season to taste. Bring to a boil, cover and simmer for 20 minutes. Discard the Bouquet garni. Arrange a layer of toast in the bottom of an oven proof tureen. Cover with a layer of the Gruyere, then sprinkle with some of the Parmesan and cheddar. Repeat the layers once or twice, finishing with the cheeses. Pour in the soup and bake in a 350 oven for 20 minutes, until; the cheese is melted. DONT WAIT-eat hot.

Serving Ideas : When we have Onion Soup-we dont anything else!

NOTES : This is MY very favorite recipe for Onion Soup -I love the taste, the method and the wonderful smell while it is cooking. You can almost become enveloped in the smell.

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