I had cooked the onions yesterday and so all there was left to do was to stack two layers of sourdough, onions and gruyère in a bowl, cover it with stock and then toss it in the oven until bubbling.
And did I mention I made the sourdough myself?
I took Stephanie's advice (of course!) on how to make a simple sourdough, tearing a piece of dough from Wednesday's loaf and allowing it to "mellow" for a few days in a bowl covered with a damp cloth. I then incorporated the dough into yesterday's loaf and voilà! Simple sourdough.
I was a bit concerned at the thickness of the bread that was stuffed into my tiny little bowl, but after consuming my fare in record time I have decided I would not change a thing. The onions, bread, cheese and probably also the cognac all contributed to the wonderful finished product.