Ingredients
Scale
- 4 large onions, thinly sliced
- 4 cups beef broth (960 ml)
- 1 cup white wine (240 ml)
- 2 tablespoons butter (28 g)
- 1 teaspoon sugar
- 1 tablespoon flour (8 g)
- Salt and pepper to taste
- Baguette, sliced
- Grated Gruyère cheese
Instructions
- In a slow cooker, melt 2 tablespoons of butter on low. Add the onions and cook for about 8 hours, stirring occasionally until caramelized.
- Stir in 1 teaspoon of sugar and 1 tablespoon of flour, mixing well to combine with the onions.
- Pour in beef broth and white wine. Season with salt and pepper to taste and stir to blend.
- Cover and continue to cook on low for 1 to 2 hours.
- Ladle the soup into bowls, top with sliced baguette and grated Gruyère cheese.
- Optionally, broil in your oven for 3-5 minutes until the cheese is bubbly and golden brown.
Notes
Make-ahead: This soup can be made a day in advance. Store and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: French
- Diet: Vegetarian