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Categories:Viewed: 12 - Published at: a year ago
Ingredients
- 14 cup butter
- 2 large onions, I used a red and a yellow onion
- 1 loaf French bread
- 3 celery ribs, sliced thinly
- 1 tablespoon flour
- 1 quart beef broth
- 14 cup coffee (optional)
- 3 cups of shredded swiss cheese
- 14 cup of crispy onion
Method
- melt the butter in a heavy duty pot about 2 quarts in size.
- slice off the tops and bottoms of the onion, cut in half and then in slices.
- add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so.
- while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside.
- after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions.
- after 45 minutes add flour and cook for five minutes.
- preheat the oven to 350 degrees.
- stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium.
- pour the soup into a 9X13 baking dish.
- top with all the bread chunks press down into the soup to make them all fit.
- cover with the shredded Swiss cheese and the crispy onions.
- bake for 15 minutes or until the top is crispy and browned.
- serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside.
