 | | Directions |
- Melt butter or margarine in a large skillet. Add onions, leeks and garlic. Stirring frequently, sauté 30-45 minutes over medium high heat until onions are caramelized and lightly golden brown.
- Reduce heat to simmer, add beef boullion, Worcestershire sauce and seasonings. Cook on low for 20-25 minutes.
- Heat oven to 425ºF-450ºF. Ladle soup into oven proof serving bowls. Place 2 slices of toasted bread on top of soup and divide shredded cheese among the bowls. Place filled bowls on a baking sheet with sides. Bake 10 minutes or until cheese bubbles and is lightly browned. Serve immediately.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: large skillet, individual oven proof bowls
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon butter or margarine |
| - | | 2 large sweet yellow onions, sliced thin |
| - | | 1 leek, sliced thin |
| - | | 5 cups water (dissolve boullion cubes in water) |
| - | | 7 beef boullion cubes |
| - | | 2 cloves garlic, chopped fine |
| - | | 1 teaspoon Worcestershire sauce |
| - | | salt and freshly ground black pepper to taste |
| - | | 8 slices baguettes, 1 |
| - | | 2 cups Gruyere cheese, shredded |
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