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Gala's Soupe Gratinée à l'Oignon - Onion Soup

2 cups onions, halved and thinly sliced (use 3 or more types when able)
1.25 litre lamb stock (chicken or veal is okay)
salt and pepper to taste
4 oz gruyere cheese (grated 2/3 medium length, 1/3 long)
8 pieces of dry bread (medium dark rye is my preference)
fat or butter (see note)

Melt fat or butter in a saucepan over medium low heat and sweat cook the onions until lightly brown, then raise heat to medium, gradually add stock and bring to a boil. Reduce heat and simmer until the onions are very tender. Taste and adjust seasonings.

Place slices of bread in the bottom of 4 bowls, top with half of the medium length cheese and a spoonful of onion, repeat with another slice of bread, more cheese and onions, then ladle remaining soup into the bowls. Top with the long grated strips of cheese and broil in a hot oven or broiler until bubbling. Serve very hot. Serves 4.

Gala's note:  Whenever I prepare a prime rib, lamb leg or rack and have to trim off the excess fat, I save it for this recipe.  It keeps well in small cling wrap packets in the bottom drawer of the freezer and can add a wonderful underflavor to many recipes.