6-to 10-minute French onion soup cooked in a slow cooker Forty-five minutes over eight hours FORTY-FIVE MINUTES
four big onions, thinly sliced
Butter, 2 tablespoons
sugar, measuring one teaspoon
Beef broth, 2 quarts, no salt added
½ cup of sherry;
two sprigs of young thyme
12 milliliters of salt
Season with pepper if desired.
Optional: croutons or sliced bread
8 ounces of sliced Gruyere (Swiss would work too)
Prepare a 6-quart slow cooker by layering the bottom with onions, butter, sugar, and salt. The onions should be tender and browned after 7 hours of cooking on high heat, covered.
Garnish with thyme sprigs, pepper, sherry, and beef broth. Cook, covered, for a another hour on high heat.
Spread croutons or sliced bread over the top of the soup before serving. Top with sliced Gruyere cheese and dine in style.
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