# What Goes In:
→ Vegetables
01 - 3.3 pounds yellow onions, thinly sliced
→ Dairy
02 - 5.3 ounces Gruyère cheese, grated
→ Bread
03 - 6 thick slices baguette or rustic bread
→ Broth
04 - 8 cups low-sodium beef or vegetable broth
# How to Make It:
01 - Add sliced onions to a large heavy-bottomed pot over medium-low heat. Stir frequently and cook until deep golden brown and caramelized, 30 to 35 minutes. Add a splash of broth or water if onions begin to stick.
02 - Pour in the broth, bring to a gentle simmer, and cook uncovered for 15 minutes. Season with salt and freshly ground black pepper to taste.
03 - Set oven to 400°F or set broiler to high.
04 - Ladle hot soup into ovenproof bowls. Top each with a slice of bread and a generous sprinkle of grated Gruyère cheese.
05 - Place bowls on a baking sheet and broil for 5 to 7 minutes until cheese bubbles and turns golden brown.
06 - Serve immediately, handling bowls carefully as they will be hot.
