Onion Soup Fondue
Yield
12 servingsPrep
10 minCook
Ready
10 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter, unsalted
|
|
| 5 | large |
onions
thinly sliced |
|
| 8 | cups |
beef stock
|
|
| 1 | teaspoon |
chicken broth
base |
|
| 1 | x |
white pepper
to taste |
*
|
| 12 | ounces |
monterey jack cheese
|
|
| French | or |
sourdough bread
* |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
|
|
| 5 | large |
onions
thinly sliced |
|
| 1.9 | l |
beef stock
|
|
| 5 | ml |
chicken broth
base |
|
| 1 | x |
white pepper
to taste |
*
|
| 346.8 | ml/g |
monterey jack cheese
|
|
|
sourdough bread
* |
* |
Directions
- Bread should be sliced 1-in. thick.
Melt butter in large kettle, add onions and sauté until transparent but not browned.
Add beef broth and chicken stock base. Cover and simmer 2 to 3 hours. Remove from heat and refrigerate overnight or several hours.
Discard chilled surface fat. Reheat and season to taste with white pepper.
Slice cheese into 12 slices. Lightly toast 12 bread slices and top each with 1 slice Jack cheese.
Pour soup into individual ovenproof serving bowls and top with slice of bread and cheese. Run bowls under broiler just until cheese bubbles and is soft but not browned.
