(Yields about 6 bowls of soup – you will need oven safe soup bowls for this)
- 3 lbs sliced onions
- ½ cup butter, melted
- 1 teaspoon salt
- 6 cups water
- 8 beef bouillon cubes or () teaspoons of beef bouillon base
- ½ teaspoon pepper
- 1 bay leaf
- 3 cups of croutons
- 6 slices of provolone cheese
You can start this the night before, finish it in the morning and refrigerate it for up to 3 days until you’re ready to serve it. Just re-heat it on top of the stove.
Caramelizing the onions:
Put the onions and salt in a crock pot, pour the melted butter over it, cover and cook on low for 8 hours. (I set these to cook overnight and then finish the soup in the morning and refrigerate it until I’m ready to serve it.)
Finishing the soup:
Dissolve the 8 bouillon cubes/tsp base in a couple of cups of the 6 cups of water required. Using hot tap water for this helps with dissolving. Add the 6 cups of bouillon water, pepper and bay leaf to the crock pot, cover and cook 2 more hours on low. Serve immediately or allow to cool one hour and refrigerate.
Set your oven on broil. Place the desired number of oven safe soup bowls on a cookie sheet. Fill the bowls with hot soup to about one inch from the top. Spread a layer of croutons on top of the soup and then top with a slice of provolone. Put the cookie sheet in the oven under the broiler and cook until the cheese just starts to brown, about 2-3 minutes.