Cold winter weather means it’s soup season. Plus, January is National Soup Month. The slow-cooker makes this recipe easy and allows the flavors to simmer together, making for a delicious meal!
3 large yellow onions
4 tbsp Best Choice Butter
2 tbsp minced garlic
6 cups Best Choice Beef Broth
½ cup dry red wine
1 bay leaf
8 slices crusty French bread
8-12 slices Best Choice Swiss Cheese
Remove skins from onions and slice into thin rings. Add butter and onions to the largest skillet you own and sauté over medium-high heat for around 10 minutes or until onions are translucent. Cover and cook about 5 more minutes to allow onions to caramelize a bit more.
Place onions in slow-cooker. Add garlic, broth, wine and bay leaf. Cover and cook on high 3 hours or low for 6 hours; stir occasionally.
Twenty minutes before serving, preheat oven to 300 degrees. Place French bread slices on baking sheet. Bake for 10 minutes, flipping the bread halfway through. Remove from oven and set aside.
Spoon soup into oven-safe bowl and place bowls on a baking sheet. Cover the top of each bowl with 2-3 slices of cheese (however many slices are needed to cover the mouth of the bowl while still having enough to hang on the edges). Overlapping the cheese in the middle is necessary. Bake for about 5-10 minutes or until cheese is melted.
Serve soup with crusty bread (perfect for dipping) and salad if desired.