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Onion Soup

Soup is always welcome in winter. I haven't made onion soup in quite some time and a confluence of ingredients made it an attractive choice. I started by slicing about four pounds of onions as thinly as I could and putting them in a pan with butter. I cooked the onions way, way down.
I then put them in a pot with beef stock and some apple juice to simmer.
I then put the soup in a bowl with bread crips and some Gruyere. I chose to make the cheese an accent rather than the thick mat that one often sees.
A couple of minutes under the broiler finished it off quite nicely. The apple juice's sweetness helped to balance the savoriness of the stock and onions. The cooked onions give the soup texture without making it anything other than soup. The blistering heat of the concoction encouraged me to enjoy it slowly.
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