Margarine: 1/2 cup
Olive oil: 2 tablespoons
Onions: 8 grains (cut)
Stock: 4 cups
Salt: a large portion of a teaspoon
Dark pepper: 1/4 teaspoon
French bread: 4 cuts
Provolone cheddar: 4 cuts
Swiss cheddar: 2 cuts
Parmesan cheddar: 1/4 cup (ground)
Step by step instructions to get ready
Warmth spread and olive oil over medium warmth in a profound pot.
Add the onions and mix until delicate and clear and ensure the earthy colored tone doesn’t change.
Add the stock and dried spices, season with salt and dark pepper and stew for 30 minutes.
Preheat the broiler barbecue to make bread and soup.
Spread the soup with legitimate profound broiler dishes and spot in each dish a cut of bread, a cut of provolone cheddar, a large portion of a cut of Swiss cheddar and a parmesan cheddar workshop and carry it to the barbecue until the cheddar breaks down and bubbles show up and get brilliant in shading.