03-15-2005, 04:57 AM
3/4 cup sweet real butter
4 to 6 large onions, thinly sliced
2 quarts beef broth
1 teaspoon seasoned chicken stock base
White pepper, to taste
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each
Garlic toast
In a large kettle, melt butter, add onions and sauté until transparent but not browned. Add beef broth and chicken base. Cover and simmer 2-3 hours.
Remove from heat and allow to stand overnight.
The next day, remove and discard fat. Preheat and season to taste with pepper.
Meanwhile, lightly toast bread slices and top with 5-6 slices of Jack cheese. Place soup in ovenproof individual serving dishes and top with bread slices. Place soup under broiler just until cheese bubbles and is soft but not browned. Serve with garlic toast on the side.
Makes 12 servings.
4 to 6 large onions, thinly sliced
2 quarts beef broth
1 teaspoon seasoned chicken stock base
White pepper, to taste
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each
Garlic toast
In a large kettle, melt butter, add onions and sauté until transparent but not browned. Add beef broth and chicken base. Cover and simmer 2-3 hours.
Remove from heat and allow to stand overnight.
The next day, remove and discard fat. Preheat and season to taste with pepper.
Meanwhile, lightly toast bread slices and top with 5-6 slices of Jack cheese. Place soup in ovenproof individual serving dishes and top with bread slices. Place soup under broiler just until cheese bubbles and is soft but not browned. Serve with garlic toast on the side.
Makes 12 servings.