Ingredients
2 large sweet onions, about 3 lbs
10 ½ oz chicken broth, undiluted or 1 can, or beef broth
¼ cup butter , or margarine
Caramelized Onions
10 ½ oz beef consommé, or 1 can undiluted or homemade
10 ½ oz beef broth, or 1 can undiluted or homemade
2 cup water
½ tsp dried thyme
¼ cup dry white wine
6 cup croutons
1 cup Swiss cheese , or 4 oz., shredded
Preparation
Cut onions in half.
Cut halves into ½" thick slices.
Combine all ingredients in a 3 ½-quart crockpot.
Cook, covered, at high 8 hours or until golden brown and very soft.
Store in an airtight container.
Refrigerate up to 2 weeks or freeze up to 2 months, if desired.
Combine first 5 ingredients in a 3 ½-quart crockpot.
Cook, covered, at high 2 ½ hours or until thoroughly heated.
Stir in wine.
Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese.
Place bowls on a jellyroll pan.
Broil 3" from heat (with electric oven door partially open) 5 minutes or until cheese is melted.
Serve immediately.
