Makes approximately 8 servings ⋅ Adapted from EatWell.com
Ingredients:
- Cooking spray
- 10 cups vertically sliced onions (from 5 onions)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon black pepper
- 6 cups unsalted beef stock
- ¼ cup dry Marsala wine
- 1 teaspoon chopped fresh thyme, plus more for garnish
- ¾ teaspoon kosher salt
- 12 ounces whole-wheat baguette (see Tip), cut into 16 slices
- 5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
Instructions:
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Coat a 4-quart slow cooker with cooking spray. Stir together the onions, butter and pepper in the slow cooker; cover and cook on LOW until the onions are very soft and deep golden brown, about 10 hours.
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Stir in the stock, marsala, thyme and salt. Cover and cook on HIGH until the flavors are blended, about 2 hours.
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Preheat the broiler with the oven rack 6 inches from the heat. Place the baguette slices on a baking sheet, and sprinkle evenly with the Gruyère. Broil until the Gruyère melts, 2 to 3 minutes. Ladle the soup into bowls. Top with the cheese toasts. Garnish with the additional thyme, if desired.
