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| 3 Esslöffel | butter |
| 3 | Onions finely chopped |
| 4 Tasse | Chicken stock or broth |
| 1/2 Tasse | white wine dry |
| | Bouquet garni |
| | salt |
| | pepper |
| 8 | Slices, 1/2 in thick French bread, toasted |
| 8 | Slices, 1/4 in thick Gruyere cheese |
| 3 Esslöffel | parmesan grated |
| 1/2 Tasse | Cheddar cheese grated |
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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. Don't Wait-eat hot.
the method and the wonderful smell while it is cooking. You can almost become enveloped in the smell.
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