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Instructions
1. Caramelize the onions
Place the onions, butter, sugar, and salt in a 6-quart slow cooker.
Cover and cook on HIGH for 7 hours, until the onions are soft, golden, and deeply caramelized.
2. Add the broth & seasonings
Stir in the beef broth, sherry, thyme, and black pepper.
Cover again and cook on HIGH for 1 more hour.
3. Prepare for serving
Preheat your oven’s broiler.
Ladle the hot soup into oven-safe bowls or mugs.
Top each bowl with:
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A slice of crusty bread (or a handful of croutons)
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A generous layer of Gruyère cheese
4. Broil until bubbly
Place the bowls on a baking sheet and broil for 3–5 minutes, or until the cheese is melted, bubbly, and golden brown.
Optional: Broil a bit longer for that irresistible crispy cheese that sticks to the rim!
Pro Tips
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No oven-safe bowls? Skip broiling and melt the cheese directly on the bread under the broiler, then place it on top of the soup.
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Want a vegetarian version? Use vegetable broth and swap out the cheese for a plant-based melt.
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Make ahead: The soup base freezes beautifully for up to 3 months!
What to Serve With It
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A crisp green salad with Dijon vinaigrette
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Dry red wine (like Pinot Noir or Côtes du Rhône)
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Crusty artisan bread on the side (because more bread is never a bad idea)
Why You’ll Love It
Set it and forget it Rich, caramelized flavor with no stovetop fuss Makes the house smell amazing Perfect for cozy nights, dinner parties, or meal prep
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