1 large onion sliced thin (a "V" or mandolin slicer is handy for this)
1 lump of butter ( 1/2 tablespoon)
2 fresh basil leaves, slivered
dried oregano, salt and pepper
1 tablespoon grated Italian Parmesan cheese
tablespoon white wine or grape juice
1 teaspoon capers
a few sun dried tomatoes
1 teaspoon tomato juice
3 slices Emmenthal or Jarlsberg cheese
1-1/2 cups beef stock or Hoop Soup
1. Heat a skillet to medium ( 300 for an electric skillet) and add butter. Add onions in layers, salting each layer and cook over med heat-low heat without stirring 15 minutes until onions sweat but remain clear. Turn up the heat and continue to cook until the onions get very brown, stirring constantly so they do not burn.
2. Meanwhile, preheat oven to 350. Place a piece of parchment paper on a cookie sheet and arrange the cheese slices until they touch. Add capers, sun dried tomatoes, and tomato juice juice. Bake 15 minutes or until cheese bubbles. Remove and cool slightly.
3. Heat the soup stock, add the wine and the onions. Peel the cheese off the paper and add. Top with the grated Parmesan and some freshly ground black pepper.
4. Serve in an oven proof dish and finish by putting the whole thing under the broiler for a minute or two.