French Onion Soup

*adapted from thekitchn.com

Ingredients
About 2 1/2 pounds yellow, white, or red onions
1/4 cup (1/2 stick) unsalted butter
Salt
4 cups beef or chicken stock (or vegetable, if you want this to be vegetarian)
Freshly ground black pepper
Fresh artisan-style bread, cut in thick slices
Hard local cheese (like Gruyere or Parmesan)

Directions:

Cut each onion in half lengthwise, then slice into half-moons. Slice these half-moons in half again.

Melt butter over medium heat.

Add the onions. Stir them to coat well with butter, and sprinkled them thoroughly with about a teaspoon of salt.

Turn the heat to medium low, and let the onions cook. Let them cook, stirring occasionally, for at least 45 minutes. You can let them cook even longer — an hour and a half will give you deeply caramelized onions! Just let them cook, stirring at times, as you see dark color emerge. Adjust the heat as necessary.

As the onions reach a dark brown coloradd the broth and turn the heat up a little so the soup comes to a boil. Turn the heat down again and let it simmer for at least half an hour — longer, ideally!

Simmer until the soup has reduced a bit and is shiny and glazed over the onions. Season to taste with salt and pepper and serve immediately with bread and cheese!