French Onion Soup

 I have loved French onion soup since I was a child.  Although, back then it came out of a can with a red and white label.  One warning, making onion soup will make your house smell like onions for a while so stock up on Febreze or light a candle or something.  

1/4 C. unsalted butter 

6 fresh thyme sprigs 

1 bay leaf 

5lbs. large sweet onions, vertically sliced, about 16 cups

1 tbsp. Sugar

6 C. unsalted beef stock

2 tbsp. Red wine vinegar 

1 1/2 tsp. Kosher salt

1 tsp. freshly ground black pepper 

24 slices whole grain French Bread baguette 

5oz. Gruyere chees, shredded, about 1 1/4 cups

Place butter, thyme, and bay leaf in the bottom of a 6qt. slow cooker.  Add onions; sprinkle with sugar.  Cover and cook on high for 8 hours.  

Remove thyme and bay leaf; discard.  Add stock, vinegar, salt, and pepper; cook, covered, on high for 30 minutes.

Preheat broiler to high.  Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted.  Place 1 cup soup in each of 12 8oz. ramekins or oven proof bowls.  Top each serving with 2 bread slices and about 2 tbsp. cheese.  Place 6 ramekins on a jelly roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat with remaining ramekins. 

Per serving: 240 calories, 8g. fat, 9g. protein, 33g. carbohydrates,