3 pounds onions, about 6 large onions
1/2 cup (4 oz) butter, melted
2 cloves garlic, minced
1/2 cup dry sherry wine
8 cups beef stock/broth
1 bay leaf
1/4 tsp dry thyme (or 3 sprigs fresh)
salt and pepper to taste …my broth is salted, so I add no salt Baguette, sliced
8 oz of Gruyere cheese, shredded, divided
1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 – 12 hours.
2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 – 10 hours or on High for 4 – 6 hours. I did a combo of that …when I needed it to be ready, I went with it. After all the onions are cooked …the rest is just melding.
4. Preheat oven to 400ºF. Slice bread to 1/2″ thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 – 8 minutes until golden brown at the edges. I did about 8 minutes …flipped the bread and did another 2 minutes. 5. Once soup is out, set oven to ‘broil’.
6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top …and sprinkle the rest of the cheese on top. Broil for 2-3 minutes …until cheese topping is lightly browned and bubbling. NOTE: This made 6 bowls for me.
A Spice in Time 