Ingredients: |
Ingredients: For the caramelized onions:
5 C. sliced yellow onions, (about 4 large onions)
2 shallots, peeled and sliced
1 clove garlic, minced
1 tbsp. olive oil
salt and ground pepper
For the soup:
1 tsp. all-purpose flour
¼ C. dry sherry
1 tsp. dry thyme
Small sprig fresh rosemary
1 tsp. Worcestershire sauce
2 C. low-sodium chicken broth
2 C. low-sodium beef broth
1 C. water
1 tbsp. lemon juice
6 thin slices baguette, toasted until golden and quite dry
½ C. grated Gruyere cheese
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Directions: |
Directions:Coat a 4-quart or larger slow cooker with cooking spray. Add the onions, shallots, garlic and oil. Toss well, then season with a bit of salt and pepper. Cover and cook on low until the onions are richly colored and sweet, 8 to 10 hours. (The onions at this point can be removed and used for other recipes if not making the soup.) Once the onions are ready sprinkle them with the flour and stir until well-combined. Add the sherry, thyme, rosemary, Worcestershire sauce, both broths and the water, then cover and cook for 4 more hours on low or 2 hours on high. Once soup is done, stir in the lemon juice and adjust the seasonings. When ready to eat set the broiler in high. Ladle the soup into broiler-safe serving crocks. Top each crock with a thin slice of the toasted baguette and a heaping tablespoon of Gruyere. Place the filled crocks on a rimmed baking sheet and broil just until cheese is golden, 1 to 2 minutes. Do not leave the crocks unattended as they will burn quickly. |
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