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Ingredients
- 3 lrg onions - (to 4)
- 3 can beef broth
- 3/4 c. water
- 2 Tbsp. Worcheshire sauce
- Â Â Butter as needed
- 8 ounce Sargento Italian blend cheese
- Â Â (this cheese works the best)
- 1 x French baguette
- 2 x bay leaves
- 1 dsh garlic pwdr
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Slice the onions into rings and saute/fry in butter in a skillet till tender.
- Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic pwdr, salt and pepper, Worcheshire sauce, and water. When the onions and butter mix is tender, also add in them to the crock pot. Cover and cook for at least 3 to 5 hrs on low.
- At this point you may want to taste the soup and see if you would like it a little weaker - if so, add in a little water or possibly chicken broth. Also, at this time remove the bay leaves and throw away them.
- When about ready to serve, slice bread into thin slices and toast in oven on 350 or possibly in toaster oven till just crusty. Put toasted slices (1 to 3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with warm soup. The cheese will heat and the bread will rise to the top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2001g | |
| Calories 1066 | |
| Calories from Fat 835 | 78% |
| Total Fat 94.94g | 119% |
| Saturated Fat 59.65g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 4929mg | 205% |
| Potassium 1331mg | 38% |
| Total Carbs 38.93g | 10% |
| Dietary Fiber 7.0g | 23% |
| Sugars 17.41g | 12% |
| Protein 20.41g | 33% |
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