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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 2 lb. (900 g) onions, sliced, separated into rings (about 8 cups)
- 2 Tbsp. brown sugar
- 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 1 Tbsp. Lea & Perrins Worcestershire Sauce
- 1-1/2 L (6 cups) 25%-less-sodium beef broth
- 2 cups water
- 1 bottle (355 mL) beer
- 1 Tbsp. chopped fresh thyme
- 20 baguette slices (1/2 inch thick), toasted
- 1-1/2 cups Cracker Barrel Shredded Swiss Au Gratin Cheese
Method
- Combine first 4 ingredients in slow cooker; cover with lid.
- Cook on HIGH 1 hour, stirring after 30 min.
- Turn heat down to LOW.
- Add broth, water, beer and thyme to slow cooker; stir.
- Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
- Heat broiler.
- Ladle soup into 10 ovenproof bowls; top with baguette slices and cheese.
- Broil, 6 inches from heat, 3 to 5 min.
- or until cheese is melted and golden brown.
