Single digits on the thermometer outside means steaming bowls of rich, satisfying soup inside. Using the slow cooker for this recipe gets you out of the kitchen fast, and the reward is a deep rich broth with smoky caramelized onions. A big bowl of this soup topped with a quick toast of some bread, and creamy Gruyere cheese will warm you from the inside out and chase those bitter temperatures away.
8 cups beef stock
5 sprigs of fresh thyme leaves
5 pounds yellow onions, sliced vertically
4 bay leaves
2 cups Gruyere cheese
1/4 cup unsalted butter, softened
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon granulated sugar
1 Loaf of French bread
1) Add the butter, thyme, bay leaves and onions to the insert of a slow cooker and sprinkle the sugar over the onions. Set the slow cooker to high and cook the onions for 8 hours or until they’re caramelized, stirring the onions every 2 hours.
2) Remove the bay leaves and add the beef stock, salt, and the pepper. Cook the soup on high for an additional 30 minutes until heated through.
3) Preheat your oven to broil and toast the slices of bread until browned. Sprinkle the cheese on top of the toasts and broil until the cheese is melted.
4) To serve, ladle the soup into deep soup bowls and top with the cheese toasts.