-
3/4 c Unsalted butter
- 6 Large onions, thinly sliced
-
8 c Beef broth
- 1 tsp Chicken stock base
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-
White pepper
-
12 oz Jack cheese
- French or sourdough bread
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-
Melt butter in large kettle, add onions and saute
until transparent
but not browned.
- Add beef broth and chicken stock
base.
- Cover and
simmer 2 to 3 hours.
- Remove from heat and
refrigerate overnight or
several hours.
- Discard chilled surface fat. Reheat
and season to taste with white pepper.
- Slice cheese into 12
slices.
- Lightly toast 12 bread slices and top each with 1 slice Jack
cheese.
- Pour soup into individual ovenproof serving bowls and top with
slice of bread and
cheese.
- Run bowls under broiler just until cheese
bubbles and is soft
but not browned.
Makes: 12 servings
Created by: Hamburger Hamlet, Los
Angeles
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