French onion soup from scratch. I cut the onions, crying the whole time. You wouldn’t believe how many onions you need for just about 4 servings. Lou slow braised them with butter, veal stock and Bardolino wine. We didn’t use Gruyere cheese this time, we used Comté Melodie which is a buttery, hazelnut and younger cheese which adds more of a melting quality to it. We picked it out over at Di Bruno’s on 9th.