It can't get much easier then throwing a bunch of ingredients into one pot and forgetting about it until it’s ready to eat (you may enjoy a beer while it's cooking). This recipe has a ridiculous amount of delicious flavors topped off with a piece of crusty bread covered on gooey cheese. How could you pass this up? Even if you have picky eaters that don't like onions, they will still devour the cheesy bread and broth, guaranteed! Serves about 8 to 10 people
- 4 medium sweet onions, thinly sliced
- 3 garlic cloves, minced
- 4 tablespoons butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 1 cup beer
- 4 cups beef stock/broth
- 2 tablespoons of thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- French baguette
- Gruyere cheese sliced
- In a large skillet over medium heat, combine the onions, garlic, butter, brown sugar, salt and balsamic vinegar. Cook until onions are slightly caramelized.
- In a large bowl combine the beer, stock/broth, flour, thyme and pepper. Mix thoroughly for 5 minutes.
- Add the beer mixture and the onion mixture to you 4.2 qt VitaClay slow cooker. Cover and cook on the "Soup" setting for 2 hours.
- When soup has about 30 minutes left. Cut your baguette into slices, butter on one side and place under the broiler for about 5 minutes or until golden brown. Top with a slice of Gruyere cheese and return to broiler for an additional 5 minutes or until cheese melts and starts to brown.
- When soup is done. Fill each soup bowl and top with a slice of the cheesy bread and enjoy!