Description
Four bowls of slowly browned yellow onions in beef broth, finished with broiled baguette and Gruyère.
Ingredients
Scale
- 2 1/2 lb Yellow onions, peeled and thinly sliced
- 3 tablespoons Unsalted butter, melted
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 leaf Dried bay leaf
- 5 cups Low-sodium beef broth
- 1 tablespoon Sherry vinegar
- 4 slices Baguette slices, about 1/2 inch thick
- 1 cup Shredded Gruyère
Instructions
- Put 2 1/2 lb thinly sliced onions into a 6-quart slow cooker. Toss with 3 tbsp melted unsalted butter, 1/2 tsp salt and 1/4 tsp pepper. Cover and cook on high about 6–8 hours, stirring once halfway and checking for deeply golden, soft onions.
- Stir in 5 cups low-sodium beef broth, 1 tsp dried thyme, 1 bay leaf and 1 tbsp sherry vinegar. Cover and cook on high about 45 minutes until the soup is hot. Remove bay leaf and taste from a clean spoon; broth salt varies.
- Toast 4 baguette slices on a rimmed sheet until dry enough to float. Ladle soup into four confirmed broiler-safe bowls set on the sheet; top each with one toast and about 1/4 cup shredded Gruyère.
- Broil under close observation about 2–3 minutes until cheese is melted and browned in spots. Rest the hot bowls about 5 minutes before serving; do not place ordinary ceramic bowls under a broiler. Test the actual cooker and cheese finish before publication.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested upper-range estimate: up to 8 hours high to brown onions, 45 minutes high after broth, about 3 minutes broiling, 5 minutes before serving. Onions must be inspected, not timed blindly.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 528 minutes
Nutrition
- Serving Size: One soup bowl with one baguette slice and one quarter of the cheese