French Onion Soup

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!