Back in the day people canned the juices of the meat they cooked just for this reason .<\/p>\n
Directions<\/p>\n
2 tablespoons butter, cubed<\/p>\n
2 large sweet onions, halved and thinly sliced<\/p>\n
1 large red onion, halved and thinly sliced<\/p>\n
1\/2 teaspoon coarsely ground pepper<\/p>\n
2 cans (10-1\/2 ounces each) condensed beef broth, undiluted I like Campbell brands beef broth they are darker and richer in taste if you do not have your own .<\/p>\n
3 cups water3\/4 cup white wine or regular-strength beef broth<\/p>\n
2 fresh thyme sprigs<\/p>\n
1 fresh parsley sprig, optional<\/p>\n
1 bay leaf<\/p>\n
2 teaspoons Worcestershire sauce<\/p>\n
16 slices French bread (1\/4 inch thick)<\/p>\n
3\/4 cup shredded Gruyere or Swiss cheese<\/p>\n
Directions<\/p>\n
Place butter in a 5-qt. slow cooker. Top with sweet and red onions; sprinkle with pepper. Cook, covered, on low until onions are tender, 5-6 hours.<\/p>\n
Stir in broth, water, wine, herbs and Worcestershire sauce. Cook, covered, on low until flavors are blended, 2-3 hours. Remove herb sprigs and bay leaf.<\/p>\n
To serve, preheat broiler. Place bread on a [baking sheet] broil 4 in. from heat until lightly toasted, 1-2 minutes per side. Top bread with cheese; broil until cheese is melted, 1-2 minutes. Divide soup among eight bowls; top with cheese toasts and serve immediately.<\/p>\n
TIPS FOR COOKING<\/p>\n
Gruyere cheese is delicious in this recipe\u2014its sweet, nutty flavor goes well with the oniony broth, and it melts wonderfully.<\/p>\n
Toasting the bread with cheese separately, instead of broiling on top of the soup in crocks, prevents the underside of the bread from becoming soggy.<\/p>\n","protected":false},"excerpt":{"rendered":"
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