Ingredients
- 5 onions
- 1 pepper (white)
- 1,900 ml beef broth
- 180 gr jack cheese
- 100 gr butter (unsalted)
- 5 ml chicken stock base
Discard chilled surface fat. Reheat and season to taste with white pepper. Slice cheese into dozen slices. Lightly toast dozen bread slices and top each with 1 slice Jack cheese. Pour soup into individual ovenproof serving bowls and top with slice of bread and cheese. Run bowls under broiler just until cheese bubbles and is soft but not browned.
