The Super-Easy Way to Make a Classic!
2 pounds yellow onions, trimmed,
halved and sliced (2 quarts)
1 box (32 ounces) beef broth, less-
sodium version if desired (1 quart)
2 teaspoons dried thyme
1/2 cup white wine or water
2 tablespoons flour
6 thick slices sour dough bread or
peasant/rustic loaf, crusts trimmed
1/2 cup grated Parmesan or Swiss cheese
Cracked pepper (optional)
Place sliced onions into a 5 or 6-quart slow cooker. Add broth and thyme and stir. Cover cooker with lid and cook on high setting 3 to 4 hours or until onions are tender.
Mix white wine (or water) with flour and stir into the slow cooker. Cover and continue to cook on high setting for 1 hour longer or until thickened.
Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot cheesy bread into each bowl. Sprinkle with pepper to taste.
Makes 1-1/2 quarts or 6-1 cup servings.
Prep time: 10 minutes