French Onion Gratin Soup

Slice the onion thinly.

Mince the parsley.

Melt butter and sauté the onion. Salt it.

Cook slowly over low to medium heat. If it sticks, splash water in to scrape up the fond.

Once the onion is amber-colored, add the rest of the butter.

Add beef bouillon and stir to combine.

Pour the soup into a heatproof bowl, soak the baguette in it, and pile on Gruyère.

Brown in a toaster oven.

Finish with parsley and pepper.