Soupe a l’Oignon Gratinee

• 2 kg brown onions
• 50 g butter
• 1 litre

Peel and finely slice the onions. Put half the quantity of onions in a pot with the butter over a medium flame. Stir continuously until they are soft and slightly caramelised. Then add the second half and continue stirring over a medium flame until they are soft. Add the beef stock and bay leaf and simmer for 25 minutes. Season to taste.

Ladle the soup into one large tureen or individua