Crockpot Onion Soup

By Dottiejk

Ingredients

• 1/4 cup Butter
• 6 thyme sprigs
• 1 bay leaf
• 5 pound large sweet onions; vertically sliced
• 1 tablespoon sugar
• 6 cup unsalted beef stock
• 2 tablespoon red wine vinegar
• 1-1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 24 slices french bread baguette
• 5 ounces gruyere cheese; shredded

Preparation

Step 1

Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow
cooker. Add onions, sprinkle with sugar. Cover and cook on high for 8
hours.

Remove thyme and bay leaf; discard. Add stock, vinegar, salt and pepper;
cook, covered, on high for 30 minutes.

Preheat broiler to high.

Arrange bread in a single layer on two baking sheets; broil 30 seconds on
each side or until toasted. Place one cup soup in each of 12 (8 ounce)
ramekins or ovenproof bowls (or follow freezing instructions). Top each
serving with two bread slices and about two tablespoons cheese. Place six
ramekins on a jelly roll pan; broil two minutes or until cheese melts and
begins to brown. Repeat procedure with remaining six ramekins, bread
slices, and cheese.

Freezing instructions:
Cool soup completely. Ladle into a large zip top plastic freezer bag. Place
bag in a medium bowl; freeze.

Thaw:
Place zip top bag in a large saucepan filled with water; heat 30 minutes
over medium heat until thawed.

Reheat:
Pour soup into saucepan; Brimg to a simmer over medium heat; simmer ten
minutes. Ladle into ramekins, top with bread and cheese, and broil.