"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
4-6 medium onions, peeled 1/2 c. butter salt and pepper to taste 1 qt. broth (beef broth is best but can use chicken) 1/2 c cheddar cheese
Slice onions Saute in butter over a very low flame for 45 mins. or until golden brown. Add boullion and seasoning. Simmer 1 hour over a low flame adding boullion or water ifr stock reduces too much. Pour into oven proof bowls. Garnish with cheese and put under broiler until cheese melts.
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