Karen's Famous French Onion Soup

I made this up and usually wing it, so I'll try and explain. I make a huge pot on Christmas eve!

Crocks that can go in the oven
10 lbs bag of small onions, they really shrink down when cooked.
3 large cans, or 9 small of college inn beef broth ( I think this is the best broth)
Stick of butter
pepper
french bread
mozzarella cheese

Cut onions in thin slices. I use a meat slicer so they are even.

Throw in some butter and a little olive oil in pan. Saute onions until soft, but not brown. I also add a little of broth when they are cooking.

When onions are done, throw them in a large pot. Add in all of the broth, stick of butter and pepper. Let simmer for an hour. I like to let it simmer for a while. We like a lot of onions. If you don't have enough broth on hand , you can use beef bullion and water but be careful with the salt.

Line crocks on a baking sheet. Fill them 3/4 full. Slice the bread into 1 inch slices. Add a slice on each crock. Slice the cheese in thick slices. Add onto the bread. ( the more cheese the better)

Put in oven at 350 until cheese melts and browns. My family fights over the one that is most brown. Remember, the cheese seals the hot soup in so be careful when eating. YUMMY~