Directions
- Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper.
- Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.
- Add the beef broth, balsamic vinegar, and fresh thyme.
- Cover and continue cooking on low for 6 to 8 hours.
- Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
- In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.
- Top each bowl with a baguette slice and the shredded Gruyere.
- Bake for 20 to 30 minutes, until the cheese is completely melted.
- Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!
Oh, this soup looks SO good, don’t you agree? We love having it do all the work while we take care of other things on our to-do lists. Have you ever made French onion soup in the slow cooker before? Do you have any tricks of your own for making the classic dish at home?
Source: tiphero.com
