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Onion Soup Gratinee

3 onions

Pepper and salt

3 tablespoons butter

⅛ clove garlic (if desired)

3 pints beef stock

2 tablespoons chopped parsley

3 tablespoons grated cheese

¼ loaf French bread

Slice onions and put them into a stew-pan with butter. Stir and fry slowly until softened and slightly browned. Add beef stock, boil ten minutes, skim, season, and add parsley and garlic. Cut the bread into thin slices, dry in the oven a few minutes, pour soup into a low earthen casserole, put bread on top, sprinkle with grated cheese, and set in a very hot oven just long enough to brown the cheese.