3 LBS yellow onions, peeled, cup in half, and thinly sliced
2 TBS butter, melted
2 TBS olive oil
2 1/2 tsp salt
1/2 tsp black pepper
2 sprigs fresh thyme
1/4 cup Balsamic vinegar
8 cups (2 - 32 oz cartons) beef broth
4 - 6 baguette slices, buttered and toasted (1 per bowl to be served)
1-1/3 - 2 cups grated gruyere cheese (about 1/3 cup per bowl being served)
Place sliced onions in a 5-quart or larger slow cooker, along with butter and olive oil, salt and pepper.
Cover the crockpot and cook on low overnight or 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 for 6 - 8 hours.
Season to taste with additional salt and pepper.
Preheat oven to 350°
In evenly portioned amounts, ladle the soup into oven-safe bowls and place bowls on a baking sheet to catch any spills.
Top each bowl with a toasted baguette slice and the shredded Gruyere cheese.
Bake for 20 - 30 minutes until cheese is completely melted.
Turn oven to broil and brown the tops for 2 - 3 minutes or until cheese is browned and bubbly.
Remove from oven and allow to cool for a few minutes before serving.
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