5 large onions, thick sliced
1 stick of butter
6 Tbsp salt, divided
5 Tbsp black pepper
4 Tbsp Worcestershire sauce
5 Tbsp flour
8 cups of beef broth
1 loaf French bread, sliced about 1 1/2 inches thick
8 slices provolone cheese, thick sliced
1. Melt stick of butter in 5quart stock pot.
2. Add onion slices, 3Tbsp salt, and pepper to stock pot.
3. Saute until onions are translucent and sweet, about 45 minutes, uncovered, stirring every 5 minutes.
4. Once onions are translucent, sprinkle flour into stockpot and stir until onions are coated fairly evenly.
5. Add Worcestershire sauce and beef broth and bring to a boil.
6. Reduce heat and simmer (covered) at least 2 hours, stirring rarely (You don't want to break up the onions).
7. Taste and add more salt if needed.
8. About 5 minutes before serving, place bread slices on baking sheet, and top with provolone cheese slices.
9. Broil bread for about 4 minutes, or until cheese is brown and bubbly.
10. Serve soup in bowls with bread slices on top.
