French onion soup

By duckieq

Ingredients

• – 3 pounds yellow onions, peeled, cut in half and thinly sliced
• – 2 tablespoons unsalted butter, melted
• – 2 tablespoons olive oil
• – 2 1/2 teaspoons kosher salt
• – 1/2 teaspoon freshly ground black pepper, or more to taste
• – 2 sprigs fresh thyme
• – 1/4 cup balsamic vinegar
• – 8 cups (2 32-ounce cartons) beef broth
• – 1/3 cup brandy, optional but recommended
• – 4 to 6 baguette slices, toasted (1 slice per bowl)
• – 1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)

Preparation

Step 1

Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper.
Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.
Add the beef broth, balsamic vinegar, and fresh thyme.
Cover and continue cooking on low for 6 to 8 hours.
Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).
In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.
Top each bowl with a baguette slice and the shredded Gruyere.
Bake for 20 to 30 minutes, until the cheese is completely melted.
Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!