Peel LOTS of onions. Try not to cry to much!
Sauté the onions in some butter and olive oil on a medium heat.
Once the onions start to cook, lower the heat to very low and stir occasionally. Continue to cook until the onions are caramelized. Be prepared! This can take several hours.
Place your onions to an oven proof bowl and add your hot soup stock.
Float a rusk on the soup and cover with grated cheese. We like emmental.
Heat under the broiler until the cheese is melted.