5lbs large sweet onions, vertically sliced(about 16 cups)
6cupsunsalted beef stock
2tablespoonsred wine vinegar
1 1⁄2teaspoonskosher salt
sliced French baguette
5ouncesgruyere cheese, shredded(about 1 1/4 cups)
Serving Size: 1 (503) g
Servings Per Recipe:8
Calories from Fat 107 g43 %
Total Fat 11.9 g18 %
Saturated Fat 7.2 g36 %
Cholesterol 34.8 mg 11 %
Sodium 976.2 mg 40 %
Total Carbohydrate28.8 g 9 %
Dietary Fiber 4.9 g19 %
Sugars 14 g56 %
Protein 8.9 g 17 %
Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker.Add onions; sprinkle with sugar.Cover and cook on HIGH for 8 hours.
Remove thyme and bay leaf; discard.Add stock, vinegar, salt and pepper; cook, covered, on HIGH for 30 minutes.
Preheat broiler to high.Arrange bread in a single layer on a baking sheet.Broil 30 seconds on each side or until toasted.
Place 1 cup soup in each 8 ounce ramekin, or ovenproof bowl, or follow freezing instructions.Top each serving with 2 bread slices and about 2 tablespoons cheese.Place ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.
Freezing instructions:Cool soup completely.Ladle into a large zip-top plastic plastic freezer bag.Place bag in a medium bowl;freeze.
To thaw: Place zip-top bag in a large saucepan filled with water; heat 30 minutes over medium heat until thawed.
Reheat:Pour soup into saucepan.Bring to a simmer over medium heat, simmer 10 minutes.Ladle into ramekins, top with bread nd cheese, and broil.