French Onion Soup
Ingredients
- 3 Tbsp butter, melted
- 5 sweet onions, thinly sliced vertically
- 6 cups low-sodium beef broth
- 3 Tbsp fresh thyme
- 1 tsp salt
- ¾ tsp pepper
- 1½ Tbsp sherry vinegar (or use apple cider vinegar)
- 6 (1-inch-thick) French baguette slices (or other crusty loaf)
- ¾ cup shredded Gruyère cheese
Instructions
- Melt butter in a Dutch oven over medium heat; add onions. Cover and cook 13 minutes, stirring occasionally.
- Increase heat to medium-high; cook onions 10 minutes or until browned, stirring often.
- Transfer onions to a 5- to 7-quart slow cooker; stir in broth, thyme, salt, and pepper. Cover and cook on LOW 8 hours; stir in vinegar.
- Preheat broiler. Arrange baguette slices in a single layer on a baking sheet. Sprinkle cheese on bread.
- Broil 1 to 2 minutes or until cheese melts; serve soup topped with toasted baguette slices.
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