Ingredients
The following ingredients have 8 Servings
- 6 large onions
- 3 tablespoon(s) butter
- 3 tablespoon(s) vegetable oil
- 64 ounce(s) containers beef broth (2 - 32 oz containers)
- 2 teaspoon(s) beef base
- 1/8 teaspoon(s) crushed red pepper
- 1/2 - 1 teaspoon(s) black pepper
- 1 teaspoon(s) dried parsley
- 1 teaspoon(s) Worcestershire sauce
- 1 large bay leaf
- 2 slice(s) Swiss cheese per bowl of soup
- 1 slice(s) toast per bowl of soup
Instruction
- Peel and slice onions 1/4 inch thick, then half them, making a half moon shape.
- Saute the onions in the butter and oil until caramelized, stirring occasionally. My stove top takes about 25 minutes.
- Add beef stock, beef base, and seasonings.
- Simmer 20 minutes.
- Set broiler to high; set rack 6 inches from heat source. Cut bread to fit your soup crock and toast.
- Ladle soup into an oven-safe crock.
- Top with toast.
- Then add 2 slices of Swiss cheese.
- Broil until cheese is melted and starting to brown.
