The World's Best French Onion Soup

Heat oven to 400°. On stove top, heat butter in a large saucepan over medium heat.

Add onions and stir often until softened and golden brown, about 35 minutes.

Increase heat to high and pour in 1/2 broth, stirring until most of the broth has evaporated and onions are browning again.

Continue until you have used up 2 cups of the broth.

Wrap bay leaf, parsley and thyme in cheesecloth.

Add to soup; reduce heat to low and simmer, covered, 15 minutes.

Season with Madeira and salt and pepper to taste.

Toast bread in oven on a cookie sheet 5 minutes.

Divide the soup among 8 ovenproof bowls.

Sprinkle 2 tablespoons of cheese over each, then top with bread and 2 tablespoons more cheese.

Place bowls on cookie sheet and bake until the cheese bubbles, 10 minutes.

Makes 8 servings.