Ingredients:

  • 4 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 French baguette, sliced
  • 2 cups shredded Gruyère cheese
  • Optional: Fresh parsley for garnish

Instructions:

  1. Heat butter and olive oil in a skillet over medium heat. Add sliced onions. Cook until soft and golden, about 15 minutes.
  2. Once onions are caramelized, transfer them to the crock pot.
  3. Stir in minced garlic, beef broth, thyme, bay leaf, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Taste and adjust seasoning as necessary before serving.
  5. About 30 minutes before serving, preheat your oven broiler. Toast baguette slices until golden.
  6. Ladle the soup into oven-safe bowls, top with toasted baguette slices and shredded cheese.
  7. Place bowls under the broiler until cheese is bubbly and golden brown (2-3 minutes).
  8. Add a sprinkle of fresh parsley if desired, and serve hot.