¼ cup butter
2 pounds onions, thickly sliced
½ tsp. sugar
1 tsp. ground (dry) mustard
2 Tbsp. Worcestershire sauce
2 Tbsp. dried parsley
2 cloves fresh garlic, minced
½ tsp. dill weed
½ tsp. celery seed
1 bay leaf
2 quarts (64 oz.) beef broth
Salt & Pepper to taste
French bread slices
Fresh clove of garlic, halved
Slices of Swiss cheese
Sauté onions in the butter in large saucepan. Sprinkle sugar over onions as they begin to cook – cook until onions are getting fairly tender.
Add all seasonings, stir.
Add broth/consommé. Simmer slowly for at least 45 minutes.
Rub bread slices with a
cut garlic clove. Toast bread lightly under broiler.
into ovenproof bowls.
Top each bowl with a slice of the toasted bread.
Lay a slice of cheese on top of the bread.
Place bowls on cookie sheet and run under
broiler (or just bake in oven) until cheese is melted and bubbling.
Submitted by: wvhomecanner on May 2, 2010