Au Pied De Cochon’s Onion Soup

1 lb Onions, thinly sliced With 1 cup water
2 c Dry white wine 6 Slices bread 1/2″ thick
2 tb Butter 2 c Gruyere cheese
6 c Beef stock, 3 cups diluted

Cook onions, wine and butter, uncovered, in oven at 350, stirring
once or twice, until onions are soft and liquid is almost evaporated;
about 1 hour. Preheat the broiler with the rack set about 6 inches
from the heat. Bring the stock to a boil. Distribute the onions
amongst 6 onion soup bowls. Ladle the stock over the onions; top with
bread. Sprinkle with cheese and broil till cheese is melted.

Yields
6 servings