A fool proof recipe to warm you up this winter.
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 tbsp butter, at room temperature
2 cups grated gruyere or emmental cheese
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.