Ingredients
2 tbsp Unsalted Butter
3 Onions, Sliced
7 cups Chicken Broth
½ tsp Salt
½ tsp Fresh Ground Pepper
16 Baguette Slices
16 oz Gruyère, grated
Directions
1
Melt the butter in a large saucepan and sauté the onions over medium high heat for about eight minutes or until they are lightly browned.
2
Add broth, salt and pepper and boil gently for about 5-10 minutes.
3
Pre-heat the oven to 400°F. Place the baguette slices on a baking sheet and toast in the oven.
4
Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
5
Next add approximately 1/4 cup of grated cheese to each crock.
6
Ladle the onion and stock mixture into the crocks.
7
Repeat with another layer of baguette, cheese, and onion, then top with the remaining grated cheese.
8
Bake for 15 to 20 minutes or until cheese is beautifully browned.
