INGREDIENTS :
2 T. butter
1 large onion, yellow or red (I used yellow)
pinch of salt
3 C. good beef broth
1/4 tsp. black pepper
1 bay leaf
2 thick slices of French bread
3 slices Swiss cheese
DIRECTIONS :
-Melt the butter over med. high heat in a med. size pot. Peel and quarter the onion then thinly slice it.
-Place the onion in the melted butter, add a pinch of salt and cook, stirring occasionally till caramelized, about 8 – 10 minutes. Add the beef broth, pepper and bay leaf. Bring to a boil, reduce heat to low and cook for 10 minutes.
-Meanwhile heat the broiler to high and toast both sides of the French bread. Once toasted, set aside.
-Remove the bay leaf and ladle the soup into oven proof crocks.
-Place the bread on top of the soup then top each crock with 1 1/2 slices of the cheese.
-Place the crocks on a baking sheet and place under the broiler for 3-4 minutes until cheese is bubbly and begins to lightly brown.
-Remove and serve. This recipe is for 2 servings.