°1 yellow or red onion (I use yellow)

° 2 slices thick French bread

° 3 cheese tranches

1/4 teaspoon black pepper

3 cups beef broth

° pinch sea salt

1 bay leaf °

° 2 tbsp. butter


Melt the butter over the mead. An average temperature rise. pot dimensions Peel the onion, cut it into quarters, and then thinly slice it. Place the onions in the melted butter, season with salt, and cook, stirring occasionally, for 8-10 minutes, or until caramelized. Combine the beef broth, pepper, and bay leaf in a mixing bowl. Bring the mixture to a boil, then reduce to low heat and continue to cook for about 10 minutes. Meanwhile, preheat the grill to high heat and toast both sides of the French bread. Set aside once roasted. Remove the bay leaves from the soup and ladle them into ovenproof pots. Place the bread on top of the soup, followed by 1 1/2 slices of cheese for each crockpot. Place the crock on a baking sheet and cook it on the grill.

Have fun!