5-6 sweet onions
2 cans beef broth
1 cube beef bouillion
texas toast (cheese optional)
1 tbsp butter
provolone cheese
salt and pepper

Melt butter in skillet and saute onions until golden brown. In sauce pan add onions, beef broth, and beef bouillion. Simmer for about 20 minutes.

Cook toast according to package. Once soup has simmered, add to crock. Cut toast in half and place on top and submerge into soup in crock.

Cover with provolone cheese and bake in oven for 5-7 minutes until cheese is golden brown.

Enjoy!

Submitted by: Claire