A simple way to prepare this cheesy and delicious soup. This soup recipe calls for you to use a slow cooker to handle the job of cooking. Let the flavors of the onions simmer in the broth as it cooks. Serve a sprinkle of cheese and toasted French bread.
The onions in step 1 can be cooked up to 2 days in advance. If desired, add shredded cooked beef or chicken along with the broth and skip the cheese garnish.
- 3 jumbo yellow onions, peeled, halved, cut into thin wedges
- 1 Tablespoon butter
- 1 Tablespoon vegetable oil
- 1 1/2 Tablespoon flour
- 6 Cups all-purpose slow-cooker broth or equal parts chicken and beef broth
- 2-3 Tablespoons dry sherry or cognac, optional
- 2 Teaspoons salt
- 6 thick slices crusty French bread
- 1 1/2 Cup loosely packed shredded cheese, such as Gruyere
Step 1: Put 3 onions in the slow cooker; set on high. Stir in 1 tablespoon butter and 1 tablespoon oil. Slow-cook on high, stirring occasionally, until deeply browned, 5-6 hours. (Or cook the onions in a Dutch oven over lowest heat, stirring often, about 2 hours. Watch carefully so they do not burn.)
Step 2: Stir in 1 1/2 tablespoons flour; cook 1 minute. Add 6 cups broth, 2-3 tablespoons sherry and 2 teaspoons salt. Adjust seasonings. Slow-cook (or simmer in the pot) 1 hour.
Step 3: Heat oven to 450F. Toast 6 bread slices on a baking sheet in the oven until crusty, 3-4 minutes. Ladle the soup into ovenproof bowls. Top with the toasted bread; sprinkle with 1 1/2 cups cheese. Bake until cheese is melted, about 5 minutes.