French Onion Soup in Slow Cooker

Serves 4

Ingredients

2 pounds Rosa Bella® Gourmet Pink Onion, sliced and cut into quarter-circles

2 tablespoons butter

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

7 cups beef broth

1 1/2 tablespoons balsamic vinegar

2 tablespoons brandy (optional)

Salt and freshly ground black pepper (additional to taste)

Baguette slice(s) for each bowl, toasted

1/3 cup per bowl Gruyere cheese, grated

Fresh Rosa Bella® Onion, diced

Directions

1. Turn on 4-quart (or larger) slow cooker. Add butter and allow to melt. Add onion slices, olive oil, and black pepper. Stir. Cook for 4 to 6 hours on high setting. The onions will be dark golden brown and soft.

2. Add broth and balsamic vinegar. Stir. Cook another 8 hours or more on low setting. As long as your slow cooker holds moisture well, you can cook the soup for hours. Longer cooking will only intensify the flavors, and the broth should not be thin or watery, but more like a stock.

3. Taste and season with more salt and pepper if desired. Add balsamic if desired. Stir in the brandy if using.

4. Turn oven on broil. Ladle the soup and onions into oven-safe bowls and place bowls on a baking pan. Top each bowl with a slice of toast and grated cheese. Place pan and bowls into oven and broil for 2 to 3 minutes or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes. Serve with diced fresh onion on the side.