This is a pretty spot-on recipe, and close to the way I’ve been making it for decades. However, if you want to kick this up a notch, try serving the soup in bread bowls. Just remember, that after you pull much of the dough out of the center of the bread, to coat the inside with olive oil and toast the inside of the bowl.
BTW, grated baby Swiss works as well and tastes almost as good as Gruyere; and you don’t have to take out a home equity loan to afford it.
This is a real winner. It's sooo good! I did use a purchased reduced beef stock & it still TOOK SOME TIME!. My daughter & I freaked out over the amount of onions it took, but they reduced A LOT!. We dine regularly at an exquisite French restaurant in Coconut Grove, & 3 out of 3 of us, thought this recipe was better than the restaurant's! I'm super happy with this recipe!
Good solid recipe. Make sure you take the time to reduce the stock or it will be weak and watery. See my completed recipe at http://atasteofalaksa.blogspot.com