French Onion Soup

Peel and thinly slice the onions. Melt 2 tablespoons of the butter in a large saucepan; add the onions and stir well. Cover with a lid and cook over low hear for about 15 minutes, or until the onions are soft and transparent. Remove the lid & continue cooking the onions, stirring occasionally, until they are golden brown. Stir in the chicken or beef stock. Taste carefully for salt; if the stock is salty, additional salt may not be necessary. Replace the lid and simmer the soup for 30 minutes. Meanwhile, spread the remaining butter on both sides of each slice of French bread. Sprinkle half the cheese over one side of the bread slices. Bake the bread on a baking sheet in a preheated oven at 350 until the bread is crisp and the cheese has melted. Arrange the slices of bread in individual bowls and pour in the hot onion soup. Serve the remaining grated cheese in a separate bowl.