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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter |
5 medium-size white onions, thinly sliced (about 3 pounds) |
1 (32-ounce) container chicken broth |
2 (10 1/2-ounce) cans beef consommé, undiluted |
1/4 cup dry white wine |
3 sprigs fresh thyme |
2 sprigs fresh parsley |
salt and freshly ground pepper to taste |
6 (3/4-inch-thick) french baguette slices |
6 (1-ounce) swiss cheese slices |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown.
2. Add chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove and discard herbs. Add salt and pepper to taste.
3. Ladle into 6 ovenproof bowls; top with bread and cheese slices. Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.
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