Makes 4 Servings
- 2 tablespoons butter, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 8 sprigs fresh thyme
- 4 cloves garlic, smashed
- 1 bay leaf
- 2 lbs yellow onions, halved and sliced
- 2 lbs red onions, halved and sliced
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 4 cups low-sodium beef broth
- 1/4 cup dry sherry
- baguette, 8 diagonal slices (1/2-inch)
- 1 cup shredded Gruyere or Swiss cheese
- Scatter butter on the bottom of a 6-7 quart slow cooker.
- Add oil, thyme, garlic and bay, then onions.
- Add salt and pepper.
- Cover and cook on high for 8 hours.
- When 15 minutes remain, prepare cheese toasts and broth.
- Position rack in upper third of oven. Prepare a baking sheet with foil and spray lightly with cooking oil. Lightly oil bread slices and top with cheese.
- Add beef broth and dry sherry to a saucepan and bring to a boil.
- Remove the thyme sprigs and bay leaf from the slow cooker and pour in the broth. Continue cooking on high for 10 minutes.
- Broil cheese toasts on high for 1-2 minutes until cheese is melted.
Thanks to the original recipe found in EatingWell Soups (pp. 182).
To reduce tearing while cutting the onions, refrigerate whole onions for 30 minutes before slicing.
For a more cheesy soup. Ladle soup into oven safe bowls, top with preferred amount of cheese, and broil until cheese has slightly browned.