Ingredients: |
Ingredients: 3 lbs yellow onions, peeled and separated in to rings. 6 tbsps butter, melted 1 tbsp sugar 2 cloves garlic, minced 2 tbsps olive oil 2½ tsp kosher salt ½ tsp black pepper or more to taste ¼ tsp dried thyme ½ cup Sherry (or more) 7 cups beef broth 1 bay leaf 8 slices french bread (1 per bowl) ½ cup grated Gruyere cheese ⅓ cup shredded Emmental Cheese ¼ cup freshly shredded Parmesan cheese 2 tbp shredded Mozzarella Cheese
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Directions: |
Directions:1) Heat butter in a large heavy pot over medium high heat, add onions, olive oil and stir until they become translucent, softened and brown (about 30 minutes) Stir in garlic and cook until fragrant (1 minute) 2) Stir sherry into onion mixture an scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions to slow cooker pour in beef broth. Season to taste with sea salt & black pepper, stir in thyme & bay leaf. Cover cooker, set on High and cook 4-6 hours. If desired set on low and cook 8--10 hours. 3) About 10 minutes before serving,set oven rack about 8 inches from heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet 4) Broil bread slices on 1-2 minutes per side 5) Combine Gruyere, Emental, Parmesan & mozzarella cheese in a bowl, tossing lightly. Fill oven safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving 6) Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes. |