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French Onion Soup

1 pound onions
4-6 tablespoons unsalted butter
5 cups chicken or beef stock
1/2 teaspoon salt
4 slices French bread, 1/2 inch thick
1 cup grated Gruyere Cheese

Peel and thinly slice the onions. Melt 2 tablespoons of the butter
in a large saucepan; add the onions and stir well. Cover with a
lid and cook over low hear for about 15 minutes, or until the onions
are soft and transparent. Remove the lid & continue cooking the
onions, stirring occasionally, until they are golden brown. Stir
in the chicken or beef stock. Taste carefully for salt; if the
stock is salty, additional salt may not be necessary. Replace the
lid and simmer the soup for 30 minutes. Meanwhile, spread the
remaining butter on both sides of each slice of French bread.
Sprinkle half the cheese over one side of the bread slices. Bake
the bread on a baking sheet in a preheated oven at 350 until the
bread is crisp and the cheese has melted. Arrange the slices of
bread in individual bowls and pour in the hot onion soup. Serve
the remaining grated cheese in a separate bowl.

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