INGREDIENTS
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For the base:
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6 tablespoons unsalted butter, cut into pieces
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4 large yellow onions, thinly sliced
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8 cups low sodium beef broth*
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1 bay leaf
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2 cloves garlic, minced
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¾ teaspoon salt
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½ teaspoon pepper
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For serving:
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4 to 5 cups cubed crusty bread (I use a multi-grain loaf)
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freshly shredded gruyere cheese
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