From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox Newsletter.


  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 3 pounds yellow onions, thinly sliced
  • 1 teaspoon salt
  • 3 Tablespoons flour
  • 8 cans (10-3/4 ounces each) chicken broth (about 84 ounces)
  • 1 cup water
  • 2 beef bouillon cubes


1.  Melt butter in oil in heavy 4 to 5-quart saucepan over moderate heat.
2.  Add onions; sprinkle with salt.  Mix well.  Cook uncovered over low heat, stirring occasionally, until onions are golden brown (approximately 2 hours).
3.  Sprinkle with flour; stir and cook another 2 to 3 minutes.
4.  Add hot broth, water and bouillon cubes.  Bring to a boil, reduce heat, simmer, partially covered, 30 to 40 minutes.
5.  Skim off fat occasionally.  Taste for seasoning.
6.  Rub garlic on each side of bread, then brush with olive oil.  Lightly toast bread.
7.  Pour soup into individual crock pots.  Float bread slices on top of soup, and cover with desired amount of cheese.  Place in oven; bake 20 minutes until cheese is melted and soup bubbly.

Amounts of both liquid and onions may be varied to taste.


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