A fool proof recipe to warm you up this winter.
Ingredients
1.75 kg cooking onions, thinly sliced (about 14 cups)
3 tbsp butter, cubed
1/4 tsp salt
4 1/2 tsp all-purpose flour
3 tbsp vermouth, or dry white wine
900-mL carton beef broth
1/3 cup water
1 demi-baguette
1 tbsp butter, at room temperature
2 cups grated gruyere or emmental cheese
Method:
COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
Note:Developed with a 7 quart slow cooker.
Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.
Originally posted on chatalaine.com.