3 TBSP Unsalted Sweet Cream Butter
4 Cups Thinly Sliced Onions (4 – 5 onions)
10 ½ oz. Condensed Beef Broth
4 Slices Crusty French Bread
½ Cup Shredded Fontina
¼ Cup Shredded Parm
In a medium Dutch Owen, melt butter and sauté until golden brown; about 8 minutes. Pour in beef stock and bring to a boil. Reduce and let simmer for 25 – 30 minutes.
While simmering, move upper oven rack to the middle of the oven. Turn oven broiler on High. Slice the French bread into ¼ inch slices and evenly top with cheeses. Place on middle rack and broil until toast is crisp and cheese has browned slightly. Place crouton in prepared bowl and ladle warm soup over crouton. You can double or triple this recipe to freeze for a cold evening treat. Cool soup completely. Pour into sealable container, removing all of the air. Freeze for up to 3 months. Enjoy!
Courtesy of Suzanne Cook and Company