Crock Pot French Onion Soup

 1/4 cup unsalted butterk

6 thyme sprigs

1 bay leaf

5 lbs large sweet onion, vertically sliced (about 16 cups),  (about 4-5 large onions)

1 Tbsp sugar

6 cups unsalted beef stock

1=2 Tbsp red wine vinegar

1 1/2 tsp Kosher salt

1 tsp black pepper

24 (1/2 oz) slices whole-grain French bread baguette

5 oz Gruyere cheese, shredded (about 1 1/4 cups)

1.  Place butter, thyme, and bay leaf in the bottom of a 6 quart crock pot.  Add onions; sprinkle with sugar.  Cover and cook on HIGH for 8 hours.

2.  Remove thyme and bay leaf; discard.  Add stock, vinegar, salt, and pepper; cook covered on HIGH for 30-45 minutes.

3.  Preheat broiler to high.

4.  Arrange bread in a single layer o 2 baking sheets; broil 30 seconds on each side or until toasted.  Place 1 cup soup in each of 12 (8 oz) ramekins or oven proof bowl. Top each serving with 2 bread slices and about 2 Tbsp cheese.  Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.  Repeat procedure with remaining 6 ramekins, bread slices, and cheese. 

 

Serves 12

Total Time: 9 hours