Title: Onion Soup Fondue
Categories: Soup
Yield: 12 Servings
| 3/4 | c | Unsalted butter |
| 6 | | Large onions, thinly sliced |
| 8 | c | Beef broth |
| 1 | ts | Chicken stock base |
| | | White pepper |
| 12 | oz | Jack cheese |
| | | French or sourdough bread |
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. Loaded with onions and cheese,
this is one of those meal-in-one soups and it is one of the most popular
onion soups in Los Angeles. Created by: Hamburger Hamlet, Los Angeles