| |
Slow Cooker, Soups and Stews | |
| 4 large onions, sliced (Vidalia are the best) 2 tablespoons (45 ml) butter 1 teaspoon sugar 2 quarts beef broth, no sodium added 1/4 cup sherry 2 sprigs fresh thyme 1 1/2 teaspoons salt Pepper to taste 1 cup (500 ml) croutons plain or dried baguette sliced thickly 8 ounces (236 ml) gruyere cheese, sliced (can substitute with swiss if needed) | |
| 1. Place onions, butter, sugar, and salt into the bottom of a 6-quart slow cooker. Cover and cook for 7 hours on high or until onions are soft and brown. 2. Add beef broth, sherry, thyme sprigs, and pepper to taste. Cover. Cook on high for another hour. Put soup in a bowl, sprinkle croutons or add slice of baguette. Add sliced gruyere cheese put under broiler till cheese is bubbly. | |
Unrated | |
Sort