Categories: Soups/stews 
      Yield: 12 servings 
  
    3/4 c  Unsalted butter                          White pepper 
      6    Large onions, thinly sliced        12 oz Jack cheese 
      8 c  Beef broth                               French or sourdough bread 
      1 ts Chicken stock base              
  
  Melt butter in large kettle, add onions and saute until transparent but not 
  browned. Add beef broth and chicken stock base. Cover and simmer 2 to 3 
  hours. Remove from heat and refrigerate overnight or several hours. Discard 
  chilled surface fat. Reheat and season to taste with white pepper. Slice 
  cheese into 12 slices. Lightly toast 12 bread slices and top each with 1 
  slice Jack cheese. Pour soup into individual ovenproof serving bowls and 
  top with slice of bread and cheese. Run bowls under broiler just until 
  cheese bubbles and is soft but not browned. Loaded with onions and cheese, 
  this is one of those meal-in-one soups and it is one of the most popular 
  onion soups in Los Angeles. Created by: Hamburger Hamlet, Los Angeles