FRENCH ONION SOUP Minestra di Cipolla alla Francese

Ingredients

• 4 large Large onions
• 4 tablespoons Vegetable oil
• 1/4 lb Swiss or American brick cheese, grated
• 1 quart Soup stock
• 4 slices Stale bread
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Peel the onions and slice them very thin. Fry them slowly in the vegetable oil until they are a uniform golden brown, using a kettle deep enough to hold the water afterwards.
2. 2When the onions are thoroughly fried add the hot water, cover and let simmer for at least three-quarters of an hour, seasoning to taste. The onions will make a clean brown liquor without the use of any meat but soup stock may be used instead of water, or beef extract or bouillon cubes may be added to the water if a meat soup is preferred.
3. 3Put the soup in a hot tureen, add the toast cut into triangles and sprinkle it over with the grated cheese. Serve as soon as the toast and cheese have been added.