Toast some french bread and top with your favorite cheese; broil this and float it on top of each serving of soup. Or, for the classic look of cheese sealed onto the bowls, spoon the soup into six ovenproof bowls and top each with a toasted slice of French or sourdough bread. Divide 2 cups shredded cheese over toasted bread in each bowl. Place the filled bowls on a cookie sheet and bake in 400 degrees F oven for 10 to 15 minutes until cheese is melted and starts to brown. Be careful when eating this - the whole thing is going to be very hot!
Prep Time: 15 minutes
Cook Time: 9 hours
Total Time: 9 hours, 15 minutes
Yield: 8 servings
- 3 large onions, thinly sliced
- 1 Tbsp. butter, melted
- 1 Tbsp. olive oil
- 1 tsp. sugar
- 3 tablespoons flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
- 1 bay leaf
- 3 cloves garlic, minced
- 4 (14 oz) cans ready to serve beef broth
In 3-4 quart crockpot, combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 30-40 minutes or until onions begin to brown around the edges. Stir thoroughly.
Sprinkle flour, salt, and pepper over the onions; mix well. Let cook for 15 minutes longer on high. Then add thyme, bay leaf, garlic, and beef broth and stir again. Cover crockpot and cook on LOW for 7-9 hours until onions are tender. Remove bay leaf before serving.