2 TBS butter
2 C thinly sliced onions
4 C beef broth
2 TBS dry sherry or dry white wine OPTIONAL. I use apple cider in mine
1 tsp Worcestershire sauce
dash of pepper
6 slices of French bread toasted
3/4 C shredded Swiss, Gruyere or Jarlsberg cheese. I have also used Provolone
In a large saute pan melt butter. Stir in onions. Cook covered over a med-low heat for 10-15 minutes, stirring occasionally. Remove cover and get some caramelization (brown color) on the onions, about 5-8 minutes.
While onions are cooking add broth, cider, Worcestershire sauce, and pepper to crock pot. Add onions. Cook on low for 4-6 hours or high for 2-3 hours.
Before serving, sprinkle toasted bread with cheese. Place under broiler until cheese is melted and bubbly and turns a light brown color.
To serve, ladle soup into bowls and float bread atop.
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