1. melt the butter in a heavy duty pot about 2 quarts in size. 2. slice off the tops and bottoms of the onion, cut in half and then in slices. 3. add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so. 4. while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside. 5. after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions. 6. after 45 minutes add flour and cook for five minutes. 7. preheat the oven to 350 degrees. 8. stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium. 9. pour the soup into a 9X13 baking dish. 10. top with all the bread chunks press down into the soup to make them all fit. 11. cover with the shredded Swiss cheese and the crispy onions. 12. bake for 15 minutes or until the top is crispy and browned. 13. serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside. ---------------------------------------------------------------------------
Nutrition
Ingredients
