Cook Time 8 hours
Prep Time 30 minutes
Makes 8 servings
|4||tablespoons butter, divided|
|3||pounds yellow onions, sliced|
|2||to 3 tablespoons dry white wine or water (optional)|
|2||quarts (8 cups) beef broth|
|8||to 16 slices French bread|
|1/2||cup (2 ounces) shredded Gruyère or Swiss cheese|
- Melt butter in large skillet over medium to low heat. Add onions; cover and cook just until onions are tender and transparent, but not browned, about 10 minutes.
- Remove cover. Sprinkle sugar over onions. Cook and stir 8 to 10 minutes or until onions are caramelized. Add onions and any browned bits to 4-quart slow cooker. If desired, add wine to pan. Bring to a boil, scraping up any browned bits with wooden spoon. Add to slow cooker. Stir in broth. Cover; cook on LOW 8 hours or on HIGH 6 hours.
- Preheat broiler. To serve, ladle soup into individual soup bowls; top with 1 or 2 slices bread and about 1 tablespoon cheese. Place under broiler until cheese is melted and bubbly.
Substitute 1 cup dry white wine for 1 cup of the beef broth.
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