- 6
Ingredients
- CHEESE CROUTONS:
- 2 LBS beef bones 9can get in freezer section of most supermarkets)
- 4 TBL unsalted butter
- 6 lg yellow onions (abt 4 LBS), halved & cut into 1/4: thick slices
- S & P
- 1 TBL brown sugar
- 1 tsp minced fresh thyme
- 5 TBL flour
- 3/4 C apple butter
- 3/4 C dry sherry
- 1/4 C soy sauce
- 2 C chicken broth
- 2 C beef broth
- 1 loaf French bread, cut into 1/2" slices
- 2-1/2 Chredded gruyere cheese
Preparation
Step 1
COOL ONIONS
arrange beef bones on paper towel-lined plate
microwave until well browned, 8-10 min
meanwhile, set slow cooker to high
add butter, cover & cook 7ntil melted
add onions, 2 tsp salt, 1 tsp pepper, brown sugar & thyme
stir flour, apple butter, sherry & soy sauce together in sm. bowl until smooth
pour over onions & toss to coat
tuck bones under onions around edge of slow cooker
cover & cook on high heat until onions are softened & deep golden brown, 10-12 hrs (start checking onions after 8 hrs)
(cooked onions can be refrigerated in airtight container for 1 day
FINISH SOUP
remove bones from slow cooker
heat broths in microwave until beginning to boil
stir into slow cooker
season w/ S & P
MAKE CROUTONS
adjust oven rack to upper middle position (abt 6" from broiler element)
heat oven to 400
arrange bread sliced in single layer on baking sheet
bake until bread is golden at edges - abt 10 min
heat broiler
divide cheese evenly among croutons
broil until melted & bubbly , 3-5 min
SERVE SOUP
ladle soup into bowls
top each w/ 2 croutons
serve