Onion Soup Gratinee

• 1

  Peel the onions, cut each in half, and slice thinly.

• 2

  Heat the butter in a kettle and add the onions and garlic. Sprinkle with salt and pepper to taste and cook, stirring, about 15 minutes.

• 3

  Meanwhile, preheat the oven to 500 degrees. Arrange the bread on a baking sheet and bake, turning the slices once or twice so they toast evenly.

• 4

  Pour the hot soup into a 1 1/2 quart ovenproof casserole or into four individual casseroles, nearly to the top. Float toast on soup and sprinkle with cheese.

• 5

  Place the casseroles in the oven in a foil-lined sheet to catch the drippings. Bake until the soup is piping hot and the cheese is melted and golden brown on top.

Chicken Stock

• 1

  3 pounds chicken necks, wings and backs / 10 cups water / 1 onion, peeled / 2 ribs celery / 2 sprigs parsley / 10 peppercorns

• 2

  Place all ingredients in a large kettle, bring to boil. Simmer, uncovered, for 1 1/2 hour, skimming the surface as necessary. Strain through cheesecloth, boil rapidly, uncovered. Reduce the stock to about seven cups. Skim off fat and chill.