2 large yellow onions
1/4 stick butter
4-5 cups chicken broth
2 cups shredded Swiss cheese
baguette, sliced about 1/2 thick
Preheat oven to about 450-500 degrees. Make sure your oven shelves are spaced so you can fit your dutch oven on one of the shelves. In a skillet, melt butter and saute onions until clear, but not browned. Meanwhile, in an oven-safe dutch oven, heat up broth. When onions are clear, add them to the broth. Toast the baguette slices and float them on top of the soup. Top everything with shredded cheese, and place in oven, uncovered, for about 15 minutes, or until cheese is completely melted. Serve hot. Recipe is very easily doubled or tripled.