French onion soup never ceases to amaze — it’s so simple, but is rich and elegant at the same time. Slow and low is the key to the caramelized onion base for the soup, simmered with thyme and butter and topped with toasted baguette and Gruyère cheese. 

• 1½ pounds onions, sliced
• 2 sprigs thyme
• 3 tablespoons butter, cut into small dice
• 2 tablespoons cream sherry (optional)
• One quart of beef or mushroom broth
• 1 teaspoon salt
• Crusty bread, for topping
• Gruyère Cheese (¼ pound), grated, for topping

 Directions

1. Cut the onions. Halve the onions lengthwise, then trim tops. Remove dry outer skin layers. Slice crosswise thinly, about 1/8- to 1/4-inch thick. (If you have a food processor, send the onions through on the slicer attachment).
2. Cook the soup. Place the onions and thyme in the crockpot. Top with cubed butter. Set lid in place and turn on low for 8–10 hours or high for 4-6 hours. When done, the onions should be completely translucent, soft and caramelized to a dark brown. Stir in cream sherry (if using), Mushroom Bouillon & Porcini Powder and water (see Notes) to the pot. Taste for seasoning and add salt, using more or less depending on taste. Alternatively, if you prefer to cook on the stove: Melt the butter in a large saucepan over medium heat. Add the onions and cook, covered, for about 45 minutes, until they are caramelized. Stir in cream sherry (if using), Mushroom Bouillon & Porcini Powder and water (see Notes) to the pot. Taste for seasoning and add salt, using more or less depending on taste.
3. Prepare the toppings. Cut the bread diagonally into bite-sized pieces, a 1/2-inch thick. Grate all of the Gruyère cheese.
4. Finish and serve. Set your oven rack to the second highest position and turn broiler on to high. Ladle the soup into oven-proof bowls (see Notes). Top with one or two slices of baguette. Pile cheese on top and place the bowls on a baking sheet. Place in the broiler for about 2 minutes, until all the cheesy is bubbly and browning. Remove from oven, set the hot bowls on small plates and serve immediately.

Total time: Slow cooker: 15 minutes, plus slow cook / stove: 1 hour

Serves: 2

Nutrition per serving:

• 689 calories
• 36 g fat
• 60 g carbs
• 25 g protein
• 7 g fiber

Notes

• The soup should be the consistency of a somewhat thinned stew. You don’t want to feel like you should be eating it with a fork.
• Cream sherry can be substituted with white wine, brandy, or omitted.
• To save time on chopping, you can use the slicer attachment of a food processor. Halve the onions, then trim the ends and remove the skin.
• If your eyes start to tear while chopping onions, a blast of cold freezer air will stop it.
• If you don’t have oven-proof bowls, you can toast the baguette slices, sprinkled with cheese, and add to soup bowls after cheese is melted.

Aleks Till is the owner of Homegrown Foods. Homegrown Foods is a local, woman-owned business serving the Twin Cities area for over 10 years. Specializing in delivering meal kits using organic ingredients, grown by local farmers.