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Categories:
butter white onions chicken broth beef consomme white wine thyme parsley salt baguettes Swiss cheese
Viewed: 77 - Published at: 8 years agoIngredients
- 14 cup butter
- 5 medium size white onions, thinly sliced (about 3 lbs)
- 1 (32 ounce) container chicken broth
- 2 (10 1/2 ounce) cans beef consomme, undiluted
- 14 cup dry white wine
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley
- salt & freshly ground black pepper
- 6 slices French baguettes (3/4 inch thick)
- 6 (1 ounce) swiss cheese, slices
Method
- Melt butter in Dutch oven over medium high heat; add onions and cook, stirring often, 30 to 40 minutes or until golden brown.
- Add chicken broth and next four ingredients, bring to boil.
- Reduce heat, and simmer, stirring occasionally, 20 minutes.
- Remove and discard herbs.
- Add salt and pepper to taste.
- Ladle into 6 oven proof bowls, top with bread and cheese slices.
- Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.
