Courtesy of TipHero
Rich and Simple French Onion Soup
3 pounds Summertime Yellow Onions, peeled, cut in half and thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 sprigs fresh thyme
¼ cup balsamic vinegar
8 cups beef broth
⅓ cup brandy
4 to 6 baguette slices, toasted (1 slice per bowl)
1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl)
Put the onion slices in a 5-quart slow cooker, along with the butter, olive oil, salt, and black pepper. Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.
Add the beef broth, balsamic vinegar, and fresh thyme. Cover and continue cooking on low for 6 to 8 hours.
Season to taste with additional salt and pepper, if desired, and stir in the brandy.
Preheat the oven to 350 degrees Fahrenheit.
In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven. Top each bowl with a baguette slice and the shredded Gruyere. Bake for 20 to 30 minutes, until the cheese is completely melted.
Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!
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