I offer my french onion soup as an apology for my absence...

Ingredients

• 4 large yellow onions, roughly chopped
• 6 cloves of garlic, finely chopped
• 1 large shallot, finely chopped
• 1 French Baguette (previously cut in 1 inch pieces and dried)
• 12 to 16 ounces of grated Gruyere cheese (do not substitute)
• 3 tablespoons of olive oil
• 48 ounces of beef stock (or broth)
• salt and pepper to taste
• 2 tablespoons of Worcestershire Sauce
• parsley for garnish

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Preparation

• Have all your prep work done ahead of time as usual. This shouldn't take much time at all. In a large pan, heat the olive oil over medium heat.
• Add the onions, shallots, and garlic and saute, stirring frequently until onions are nicely translucent and beginning to caramelize. This enhances the flavor of the onion.
• Now add the beef stock and bring to a boil. Reduce heat to low and slow cook for about 20 to 30 minutes, covered. Add your desired black pepper and taste to check for salt content. If you want it saltier, add a bit of it as well. Preheat your oven to 425.
• Gather 4 individual oven safe soup tureens and ladle enough of the soup to fill each tureen to 3/4 full. Add a layer of the bread, then a layer of the grated cheese.
  
• Finally, add a few more pieces of the bread at the center and finish off with additional grated cheese. Place on a cookie sheet and bake for about 15 minutes.
• For a finishing touch, set on broil for about 3 minutes. Remove from oven and garnish each tureen with some chopped parsley and serve hot.

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