I made this for the 2nd time last night. It’s so easy and elegant! This time I used the crockpot to caramelize 3-4lbs sweet onion with 1/2 cup butter and tsp sea salt for six hours (on high)….Then added 4 cups good rich beef stock, thyme, red table wine and black pepper. Cooked on low for another 6 hrs. Cooking down the onions first in the crock made this so buttery and delicious. Top with toasted baguette with melted swiss.
WOW! I carmelized my onions early this morning. (took about an hour). I wouldn’t skip this step – IT IS what makes the soup. You just can’t duplicate that flavor! Also do NOT skip the sherry! I used Swanson beef stock, fresh thyme and a dried bay leaf. It is in the crock pot now and will be ready for when we come back from two junior high basketball games around 7 pm. Having it with hamburgers for dinner tonight. It is going to take ALL OF ME not to go in the kitchen to ladle a bowl in secret! WISH I had oven proof crocks, that way I could broil the cheese on top of the soup…..but we will improvise and it will still be great! GREAT RECIPE!
INGREDIENTS
4 pounds yellow onions, peeled and chopped
10 cups beef broth
1 baguette, sliced diagonally and toasted
1 bay leaf
1 1/2 cups Gruyere or swiss cheese, grated or sliced
1/2 cup (1 stick) unsalted butter, melted
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper, to taste
Minced chives, for garnish
PREPARATION
Place chopped onions, butter, and olive oil in a large skillet or pot, and cook over medium heat for 10-15 minutes, or until onions start to caramelize.
In a small bowl, whisk flour into balsamic vinegar and Worcestershire sauce and mix until smooth.
Transfer onions to slow cooker. Pour in beef broth, bay leaf, salt, pepper, and flour mixture, and stir well to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Ladle soup into oven proof bowls, top each with 1 slice of bread and cheese, and broil, about 5 minutes or until cheese is melted and bubbly.
Garnish with chives, serve hot and enjoy!
From: allrecipes.com
