Difficulty: Medium - experience needed
2 lbs onions, peeled and sliced thinly
1 lb salted butter
6 c beef stock
8 slices toasted baguette
8 slices swiss cheese
8 slices guirre cheese
In large saucepan, melt butter. Saute onion slices past translucent to carmelized brown. Deglaze the pan with 1 cup of the broth. Pour in reMaining broth and let simmer until broth thickens and reduces.
Spoon soup into crocks.
Place a slice of bread on top of each crock. Lay one slice of each cheese on top of toasted bread.
Place crocks on cookie sheet and then under broiler just long enough for cheese to bubble and brown.