My friend said this was a really good recipe. I wanted to post this with our suggested winter soup line-up, so I’m trusting that she’s right because we aren’t making it until New Year’s Day! This was a favorite soup of my Father’s. If it was on the menu, he ordered it for the table. We also had his homemade version a few times on special occasions when we were growing up. It was most definitely delicious and memorable and way better than any restaurant experience we had. I hope this is a good version. Seems to have all the important components and possibly a little easier to make.
Makes 6 servings
- 2 lbs Vidalia onions, thinly sliced (about 8 cups sliced)
- 1/4 C butter, melted
- 1 T extra virgin olive oil
- 1 tsp Kosher salt
- 1 tsp white sugar
- 1/2 tsp black pepper, plus more for garnish
- 6 thyme sprigs, tied with kitchen twine, plus more for garnish
- 2-3 bay leaves
- 5 C organic beef broth (we used homemade bone broth)
- 1 T sherry vinegar
- Sliced baguette, about 10 slices approx 1/2″ thick
- 8 oz Gruyère cheese, shredded (approximately 2 C)
- 2 T organic thyme, chopped
In a 6 quart slow cooker pot, stir together onions, butter, sugar, salt, and pepper in a 6-quart slow cooker until onions are fully coated. Place thyme and bay leaves on top of coated onions. Cover and set temperature to high. About halfway through cooking process, stir onions. Continue cooking for approximately 5 hours – onions should be golden brown when done. Turn off heat and remove onions from thyme and bay leaves. Stir in beef broth and sherry vinegar. Cover again, and cook on high for approximately 30 minutes. Preheat oven to broil. Spoon soup into six ovenproof ramekins; place on a large parchment lined baking sheet. Top each ramekin with 2 baguette slices and evenly divide cheese and top baguette slices. Broil until cheese is melted and slightly golden brown. Garnish with additional thyme leaves and black pepper. Serve piping hot with your favorite glass of wine.