I know…everyone in the cooking world has made this except for me. But in my defense, as I originally stated, I’m just learning how to cook so when I have another grey, wet day to consider, I think soup.
I bought Sandy a certain cookbook before I began cooking. Maybe it was the equivalent of buying her a washing machine for her birthday, but I gifted her with the cookbook “Not Your Mother’s Slow Cooker Cookbook”.
Well…I used it today. And it worked beautifully.
So here we go.
I used Jarlsberg instead of Gruyere and I did splash in some red wine and I only cooked the onions for 8 hours before adding the liquids. Everything else is the same.
Cooker: Medium round or oval (I used an oval)
6 large yellow onions
3 Tbsp. olive oil, plus extra for brushing
1 14 oz. can chicken broth
1 10.5 oz. can beef broth
2 Tbsp. Marsala or red wine (optional)
4-6 1 inch thick slices French bread
8 oz. Gruyere cheese, cut into thin slices
1. Peel and thinly slice the onions by hand or in a food processor. (I cut mine with the mandolin on medium) Put in the slow cooker and toss with the olive oil. Cover and cook for 9-10 hours on HIGH.
2. Add both the broths and Marsala or wine, if using; add no water or salt. Cover and continue to cook on HIGH until hot. 15-30 minutes.
3. Meanwhile, preheat the oven to 400 degrees F. Put the bread slices on a baking sheet and brush with olive oil or leave plain. Bake until golden brown around the edges, about 10 minutes. Set aside.
4. Ladle the soup into the individual ovenproof soup bowls and place on a baking sheet to prevent the bowls from tipping over. Top each bowl full of soup with a toasted bread slice and cover with a slice of Gruyere (or Jarlsberg). Adjust the oven rack to comfortably fit the bowls under the broiler with at least 4 inches to spare. Turn on the broiler and slide the soups under the flame; broil until the cheese is melted and bubbly, 1-2 minutes. Serve immediately.