Rich and delicious this soup is usually rather time consuming. Not with my trusty crockpot though. This was super easy to make and the fact I have leftovers makes my heart super happy. The last time I tried making this I did it on the stove top and it was a nightmare. Have you ever stirred onions all day? I have it sucks. This recipe requires none of that and turns out BETTER than my stove top version with way less work. Try this and you will not regret it. Plus I had all the stuff at home all I had to buy was broth. Try this!
What you need~3 pounds of yellow onions (I researched and 2-3 large onions is about a pound)
2 tablespoons of melted butter
2 tablespoons of olive oil
Salt and pepper
2 tablespoons of balsamic vinegar
3 tablespoons of brandy (optional)
Some thyme sprigs (about a handful)
10 cups of broth
1 piece of Swiss cheese
Parmesan cheese to taste
A piece of really good bread
Start by slicing your onions thin. I used a mandolin but you can just slice them thin if you do not have one. The crockpot should look heaping with onions. Pour over the butter and oil. Season aggressively with salt and pepper. Turn the crockpot on over night for 12 hours. I started it early so I could reset mine since it only cooks up to 10 hours on low. Then I could get it the full time. No need to stir but you can. I was sleeping so I did not. In the morning add the vinegar, brandy and thyme to the pot with the broth. Reset your crockpot for another 8 hours. Let it cook all day. When you come home ladle the soup into oven safe dishes. Remove the woody part of the thyme sprigs right now as well. I then toast the bread to get it almost stale like and rip it up to top the soup dish. Place your cheeses on top of that. I put the dishes on a sheet tray and in the oven under the broiler on high. Once your cheese is nice and bubbly remove from oven and let cool to not burn yourself. Tuck in and enjoy.Easy... Tasty. OMG I now want some now. Scroll down for more yummy pictures.
Until next time~
XoXo Emily
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