- 4
- 30 mins
- 450 mins
Ingredients
- 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 1
- demi-baguette
- 1 tbsp
- butter, at room temperature
- 2 cups
- grated gruyere or emmental cheese
Preparation
Step 1
Instructions
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.
Nutrition
Calories 587
Protein 26 g
Carbohydrates 56 g
Fat 30 g
Fibre 7 g
Sodium 1840 mg
Excellent source of
Vitamin B6
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