CROCKPOT FRENCH ONION SOUP

[charisstoma]

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CROCKPOT FRENCH ONION SOUP
http://slowcookerster.com/crockpot-french-onion-soup/


Caramelizing onions makes them sweet tasting. With this recipe there's no need to stand over the stove & caramelize the onions in a saucepan. Usually, the saucepan is not big enough to make several servings of onion soup. This is where the crockpot comes in handy. Melt the cheese and add a salad for a easy planned dinner.

Ingredients:

3 pounds yellow onions, peeled, cut in half and thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper, or more to taste

2 sprigs fresh thyme
¼ cup balsamic vinegar
8 cups (2 32-ounce cartons) beef broth
⅓ cup brandy, optional but recommended

4 to 6 baguette slices, toasted (1 slice per bowl)
1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl)

Instructions:

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.

Baguette & Cheese Instructions:

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!