(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)
4 lbs. yellow onions – peeled and chopped
10 cups of beef broth
1 bay leaf
½ cup (1 stick) unsalted butter – melted
¼ cup all purpose flour
2 tbps. Olive oil
2 tbps. Balsamic vinegar
1 tbps. Worcestershire sauce
Kosher salt and pepper to taste
1 Baguette, sliced on the diagonal and lightly toasted
1 ½ cups grated Gruyere or Swiss Cheese
You’ll need a 16-18 cup (4 to 4 ½ quart) crock pot, oven-proof bowls, and a sheet/cookie pan for this recipe.
- Put the chopped onions in the crock pot and season generously with salt and pepper.
- Drizzle the onions with the butter and olive oil
- Cover the crock pot and cook on High for 30 to 45 minutes until the onions start to caramelize
- In a small bowl, whisk the flour into the balsamic vinegar and Worcestershire sauce until smooth
- Remove the crock pot cover and pour in the beef broth, the flour mixture, and the bay leaf.
- Stir and recover
- Reduce the heat to Low and cook for 6 to 8 hours (or on High for 3 to 4 hours)
- Adjust seasoning if necessary and remove the bay leaf
- Ladle the soup into oven-proof bowls
- Top each with 1 slice of the toasted bread and a generous amount of the grated cheese
- Place the bowls on a sheet/cookie pan (with edges so the bowls don’t slide off)
- Put the pan on the top rack of your oven and Broil for 3-5 minutes or until the cheese is melted
- Serve immediately or set the crock pot to Warm
- Serves 8
If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.