Simple French Onion Soup Gratinee

Yield: 4 servings

Ingredients

• 2 (500-g) yellow onions, sliced paper-thin along the fiber - consider using a mandolin slicer
• 2 tbsp (28 g) butter
• 1 tbsp chicken bouillon powder
• 800 ml water, divided
• 3/4 tsp finely ground pepper
• 1/8 tsp salt
• 4 cheese slices or shredded cheese, preferably Gruyere or Swiss
• 1/4 loaf French bread, sliced into 4 pieces to fit soup bowls, or 4-1/2" sliced-bread

Directions

1. Heat a saute pan on medium-high heat. When hot, coat the cooking surface with butter and spread onions immediately to cover all the cooking surface, sprinkling the salt over the onions. DO NOT stir frequently but leave onions undisturbed until it starts looking slightly brown, then stir in manner to replace the cooked part of onions with uncooked ones to touch the cooking surface. Try to minimize the stirring. Repeat the process until all the onion are browned, but not burned.
2. Add 1/2 cup of water, stirring well to emulsify the butter.
3. Add the rest of water,  chicken bouillon powder and ground pepper. Stir and let it boil.
4. Toast the French bread slices.
5. Serve the soup in oven-safe bowls. Float the French bread slices topped with cheese. Broil (or bake if the bowls cannot be broiled) until the cheese is browned.