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Cook Time:30 minsAdditional Time:8 hrsTotal Time:8 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:8 hrsTotal Time:8 hrs 30 minsServings:8Yield:8 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 30 mins
Total Time:
8 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSoup2tablespoonsbutter, cut into 8 pieces2tablespoonsextra-virgin olive oil8sprigsfresh thyme4clovesgarlic, smashed1bay leaf2poundsyellow onions, halved and sliced (see Tip)2poundsred onions, halved and sliced1teaspoonsalt¾teaspoonground pepper4cupslow-sodium beef broth¼cupdry sherryCheese Toasts8diagonal slices baguette (1/2-inch-thick), toasted1cupshredded Gruyère or Swiss cheese
Cook Mode(Keep screen awake)
Ingredients
Soup
2tablespoonsbutter, cut into 8 pieces
2tablespoonsextra-virgin olive oil
8sprigsfresh thyme
4clovesgarlic, smashed
1bay leaf
2poundsyellow onions, halved and sliced (see Tip)
2poundsred onions, halved and sliced
1teaspoonsalt
¾teaspoonground pepper
4cupslow-sodium beef broth
¼cupdry sherry
Cheese Toasts
8diagonal slices baguette (1/2-inch-thick), toasted
1cupshredded Gruyère or Swiss cheese
DirectionsTo prepare soup: Scatter butter in a 6- to 7-quart slow cooker (see Tip). Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.TipsTips: Take the tears out of onion prep: Refrigerate whole, unpeeled onions for about 30 minutes before slicing or chopping. The cold “chills out” the sulfur compounds that can irritate your eyes and make you cry.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.To make ahead: Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up to 3 months. Make cheese toasts before serving.Equipment: 6- to 7-quart slow cookerOriginally appeared: EatingWell Magazine, Soup Cookbook
Directions
To prepare soup: Scatter butter in a 6- to 7-quart slow cooker (see Tip). Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.TipsTips: Take the tears out of onion prep: Refrigerate whole, unpeeled onions for about 30 minutes before slicing or chopping. The cold “chills out” the sulfur compounds that can irritate your eyes and make you cry.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.To make ahead: Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up to 3 months. Make cheese toasts before serving.Equipment: 6- to 7-quart slow cooker
To prepare soup: Scatter butter in a 6- to 7-quart slow cooker (see Tip). Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.
Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.
To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.
Tips
Tips: Take the tears out of onion prep: Refrigerate whole, unpeeled onions for about 30 minutes before slicing or chopping. The cold “chills out” the sulfur compounds that can irritate your eyes and make you cry.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
To make ahead: Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up to 3 months. Make cheese toasts before serving.
Equipment: 6- to 7-quart slow cooker
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)271Calories12gFat31gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
