15 Nov November 15, 2016 by Vision Travel in Food 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.