2. Spread the bread cubes on a cookie sheet and bake for 10 to 12 minutes, until golden brown. Set aside.
3. Heat the oil in a large saucepan until hot. Add the onions and cook over high heat for 8 to 10 minutes, until nicely browned.
4. Add the stock, salt, and pepper and bring to a strong boil.
5. Meanwhile, drop the baked bread cubes into a large soup tureen and sprinkle the cheese on top.
6. Pour the boiling stock and onion mixture into the soup tureen and mix well. Ladle into soup plates, sprinkle the chives on top, and serve immediately.
Reprinted from Essential Pepin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pepin
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