This soup is wildly delicious, and TECHNICALLY, a slow cooker recipe. The onions though are cooked in a large frying pan on the stove so they are wonderfully browned and soft and all melty-good! The rest of the soup cooking time is done in the slow cooker and the soup is finished in the oven.
8 large yellow onions, Make sure to use YELLOW ONIONS, peeled, sliced in thin half-moons
2 TBS olice oil
1 1/2 TBS sugar
1 1/2 TBS salt
3 cans Campbell's Double Strength Beef Broth
32 oz. chicken broth
1/2 cup good white wine, dry sherry or Marsala
1 dried bay leaf
3 sprigs thyme, tied with kitchen twine
1 baguette, cut into 1/2 thick slices
1/2 shredded Gruyere cheese for EACH serving
Combine oil and butter in a frying pan and put all 8 cups of onions in pan. Add sugar and salt and toss to coat. Cook onions on medium low heat for 40 minutes to 1 hour stirring occasionally. They will cook down to a fracton of their former vollume and most of the liquid will evaporte. You can do this step ahead, and put in refrigerator until you are ready to make soup.
Add onions to slow cooker. Add broth, wine, bay leaf and tyme to slow cooker and cook for 2- 3 hours on high.
Preheat oven to 350 degree. Put baguette slices on baking sheet and toast for 15-20 minutes until dry. Increase oven temp. to 400 degrees.
Put baguette in soup bowl and ladle soup over baguette. Grate cheese on top of soup.
Put bowl on baking sheet and bake in oven until cheese is melted and brown, 10 minutes.
Serve with salad.
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