I roasted the onion at 80%, then added herbs (Italian because French were unavailable), salt, peppercorns of various colors, and butter. I skipped the traditional garnish of croutons in the soup, as I never liked that, and simply placed everything in bread. I decided to throw Gruyère cheese directly into the soup, which tastes much better than a simple cheese topping. I warmed everything in the oven for just a couple of minutes.
