Ingredients
- 3 pounds onions, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 8 cups beef stock
- 1 cup dry white wine
- 1 1/2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 teaspoon sugar, optional
- 1 1/2 teaspoons salt
- 1/2 to 3/4 teaspoon pepper
- French bread
- 2 tablespoons butter, softened
- 1 cup grated gruyere cheese
Directions
- In food processor using slicing disk, slice onions.
- In slow cooker crock, stir onion slices and garlic with olive oil until well coated.
- Cover and cook on HIGH for 6 to 7 hours or LOW for 10 to 12 hours until onions are carmelized. Stir once or twice during cooking.
- Add beef stock, wine, Worcestershire sauce, salt and pepper. Cover and cook on HIGH for 1 hour or until heated through.
- While soup heats, cut bread to fit ramekins or oven-safe bowls. Spread butter on bread and toast under broiler.
- Ladle soup in ramekins or bowls. Top with bread and sprinkle generously with cheese. Place under broiler to melt cheese.
Serves: 8
