*Ingredients :
°1 onion, yellow or red (I use yellow)
° 2 thick slices of French bread
° 3 tranches cheese
° 1/4 tsp black pepper
° 3 beef broth
° pinch salt
° 1 bay leaf
° 2 t butter
- Directions .
Melt butter over mead. An average rise in temperature. pot size. Peel the onion, cut it into quarters, and then cut it into thin slices. Put the onions in the melted butter, add a pinch of salt, and stir, stirring occasionally, until caramelized, about 8-10 minutes. Add beef broth, pepper, and bay leaf. Bring the mix to boil, reduce heat to low also cook for about 10 min. Meantime, heat grill over high heat & toast both sides of the French bread. Once roasted, set aside. Remove the bay leaves and ladle the soup into ovenproof pots. Place the bread on top of the soup, then place 1 1/2 slices of cheese on top of each crockpot. Place the crock on a baking sheet and place it under the grill for 3-4 minutes until the cheese is bubbling and starting to turn light brown. Remove and serve. This recipe is enough for two meals.
ENJOY
