INGREDIENTS
Beef bouillon
Worcestershire sauce
Sweet onions
Butter
Slices of Swiss cheese (long slices)
Figure ½ large onion per person. Slice your nice sweet onions into ¼ inch slices then cut them in half. Melt a quarter stick of butter in medium size saucepan over medium high heat and sauté your onions until they begin to caramelize. The process of caramelizing is simply bringing out the natural sugars in the onions. They will be wilted and a nice brown color. Now pour in enough beef bouillon to fill each of your crocks ¾ full. Avoid the little cubes, they are full of salt and not very flavorful. You can buy higher quality products including bouillon in a carton. Add one tablespoon of Worcestershire sauce per serving, taste for necessary salt and pepper and bring to a boil. Remove from heat.
Using a ladle place equal amounts of broth into each crock. Reserve the onion distribution until last. Once your broth is distributed ladle equal amounts of onions into each crock.
Using a stick of butter grease the inside lip and outside lip of your crocks to make for easy cleaning. Lay two pieces of Swiss cheese over the top of your crock in a cross + and place on a cookie sheet in your oven on a high rack. Turn your broiler on and melt your cheese. Remove immediately from the oven and serve.
