Found it online, tinkered with it, and it’s a winner.
An alternate solution for the cheese is to shred 1⁄2 cup of Gruyere, 1⁄2 cup of Emmentaler 1⁄2 cup parmesan, and 1⁄2 cup mozzarella, and mix.
You can use a regular propane torch if you want. I usually use a regular garage propane torch, rather than a special cooking one.
Melt butter in a large saute pan over medium-high heat. Cook and stir the onions until they become translucent. Sprinkle the sugar over the onions, reduce heat to medium, and cook, stirring regularly until the onions are soft and browned. Add garlic and cook approx 1 minute. Transfer the onions to the crock pot.
2
Use the sherry to deglaze the pan, and transfer to the slow cooker.
3
Add the beef broth, season to taste with the salt, and add the herbs. Cook on high for 4-6 hours.
4
Once the soup is cooked, and you are ready to serve, toast the bread (if you need to do it en masse, use the broiler in your oven. I’ve also used a regular toaster).
5
Add the soup to your bowl. Then place a slice of toasted bread on top, and cheese on top of that.
6
Melt the cheese, using either of these methods:
a. Place your bowls under a broiler, and broil until lightly browned and bubbling, approx. 2 minutes.
b. Use a propane torch to melt and brown the cheese directly
7
Serve. Be aware the bowls may be VERY hot.
Ingredients
6tbspButter
4Large Yellow Onions
1tbspWhite Sugar
2Cloves Garlic (Minced)
½cupCooking Sherry
7cupsBeef Broth or Chicken Stok
1tspSalt (To Taste)
1Bay Leaf
½tspDried Thyme
8Slices French or Italian Bread (Toasted)
8Slices Swiss Cheese
Directions
1
Melt butter in a large saute pan over medium-high heat. Cook and stir the onions until they become translucent. Sprinkle the sugar over the onions, reduce heat to medium, and cook, stirring regularly until the onions are soft and browned. Add garlic and cook approx 1 minute. Transfer the onions to the crock pot.
2
Use the sherry to deglaze the pan, and transfer to the slow cooker.
3
Add the beef broth, season to taste with the salt, and add the herbs. Cook on high for 4-6 hours.
4
Once the soup is cooked, and you are ready to serve, toast the bread (if you need to do it en masse, use the broiler in your oven. I’ve also used a regular toaster).
5
Add the soup to your bowl. Then place a slice of toasted bread on top, and cheese on top of that.
6
Melt the cheese, using either of these methods:
a. Place your bowls under a broiler, and broil until lightly browned and bubbling, approx. 2 minutes.
b. Use a propane torch to melt and brown the cheese directly
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