In this genius slow-cooker soup recipe, two types of onions are caramelized for hours before adding a sherry-spiked broth. For a bistro-worthy presentation, ladle the soup into ovenproof crocks, top with the bread and cheese and broil.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Adjust
US
Metric
Nutrition per serving may change if servings are adjusted.
- Soup
- 2 tablespoons butter, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 8 sprigs fresh thyme
- 4 cloves garlic, smashed
- 1 bay leaf
- 2 pounds yellow onions, halved and sliced (see Tip)
- 2 pounds red onions, halved and sliced
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 4 cups low-sodium beef broth
- 1/4 cup dry sherry
- Cheese Toasts
- 8 diagonal slices baguette (1/2-inch-thick), toasted
- 1 cup shredded Gruyère or Swiss cheese
No comments:
Post a Comment