Ingredients:
3 pounds yellow onions, thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
¼ cup balsamic vinegar
2 sprigs of fresh thyme
8 cups beef stock
1.5 cups shredded Gruyere cheese
Salt and pepper, to your liking
Optional: ⅓ cup of brandy
To serve: Crunchy bread slices
Steps to Savory Goodness:
Pour the onions into your slow cooker.
Drizzle in butter, olive oil, and season with salt and pepper.
Set to low and let it work its magic for 10-12 hours till the onions are golden.
Cook covered on low for another 6-8 hours. Season as needed, and feel free to add the brandy.
Get your oven ready at 350°F (180°C).
Spoon the soup into oven-proof bowls and place them on a baking sheet.
Crown each bowl with toasted bread and a sprinkle of Gruyere cheese.
Bake for 20-30 minutes till cheese melts. For an extra golden touch, broil for 2-3 minutes.
