3poundsyellow onionspeeled, sliced, and cut into quarter-moons
3tablespoonsbutter or olive oil or combination
1teaspoonsaltplus more to taste
Freshly ground black pepper
1/3csherry
2teaspoonsthyme
5cupsvegetablechicken or beef broth
2cupswater
8thin baguette slicestoasted (2 for each bowl)
2cupsgrated Gruyere or Swiss cheese1/2 cup per bowl
Instructions
Melt the butter in a 5-quart (or larger) slow cooker. Stir in the sliced onions, salt, and a generous quantity of black pepper.
Cover and cook on low for 8 hours. The onions should be dark golden brown and soft. (I needed to go down to 150F on my roaster to keep the onion edges from burning so be careful with the temperature.)
When onions are a deep golden brown, deglaze the pan with sherry, stirring up any browned bits. Add the thyme, broth and water. Cover and continue cooking on LOW for another hour.
Heat the oven to 400 F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
Top each bowl with two toasted baguette slices and a generous quantity of shredded cheese. Bake until the cheese is completely melted, about 15-20 minutes. If your bowls are broiler safe, you can broil for a minute or two until the cheese is bubbly and starting to brown.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.