This is the slow cooker version of the vegetarian french onion soup I adapted from Cooking Light a year or so ago. If you are going to be home all day and don't want the house to smell like onions all day, maybe do the non-slow-cooker version. However, this version is tasty and very easy and the slow cooker does a great job cooking the onions during the day for you....
- 1/4 cup unsalted butter
- 1 t thyme
- 1 bay leaf
- 4 pounds large sweet onions, vertically sliced
- 1/3 C chopped celery
- 1/3 C chopped carrots
- 1 tablespoon sugar
- 4 cups vegetable stock
- 1/2 C white wine
- 2-3 chopped mushrooms (any kind, though something like shiitake adds more depth of flavor)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- french bread, baguette, or rye bread.
- 5 ounces Gruyère cheese, shredded (about 1 1/4 cups)
Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions, carrots and celery; sprinkle with sugar. Cover and cook on HIGH for 8 hours. (If you're home during the day, stir it up a few times.)
Add stock, wine, mushrooms, salt, and pepper; cook, covered, on HIGH for 30 minutes. (If you're home during the day you can do this earlier in the day, like around 4pm, to let everything stew together longer.)
Preheat broiler to high.
Place 1 cup soup in each of 6 ramekins or ovenproof bowls. Top each serving with bread slices and cheese. Place ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.
Also nice if topped with a bit of spinach that has been sauteed in olive oil.