French Onion Soup (ATK)

By hmp13

Ingredients

• 2 pounds beef bones
• 4 tablespoons butter
• 6 large yellow onions (about 4 pounds), halved and cut into 1/4 inch thick slices
• Salt and pepper
• 1 tablespoon brown sugar
• 1 teaspoon minced fresh thyme
• 5 tablespoons flour
• 3/4 cup apple butter
• 3/4 cup dry sherry
• 1/4 cup soy sauce
• 2 cups chicken broth
• 2 cups beef broth
• 1 loaf French bread, cut into 1/2 inch slices
• 2 1/2 cups shredded gruyere cheese

Preparation

Step 1

Arrange beef bones on paper towel lined plate. Microwave until well browned, 8 to 10 minutes. Meanwhile, set slow cooker to high. Add butter, cover and cook until melted. Add onions, 2 teaspoons salt, 1 teaspoon pepper, brown sugar and thyme. Stir flour, apple butter, sherry, and soy sauce together in small bowl until smooth. Pour over onions and toss to coat. Tuck bones under onions around edge of slow cooker. Cover and cook on high beat until onions are softened and deep golden brown, 10 to 12 hours (start checking onions after 8 hours). (Cooked onions can be refrigerated in airtight container for 1 day).

Remove bones from slow cooker. Heat broths in microwave until beginning to boil. Stir into slow cooker. Season with salt and pepper.

Adjust oven rack to upper middle position (about 6 inches from broiler element) and heat oven to 400 degrees. Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Heat broiler. Divide cheese evenly among croutons and broil until melted and bubbly, 3 to 5 minutes.

Ladle soup into bowls and top each with 2 croutons. Serve.