Makes 8 servings
3 large yellow onions, thinly sliced pole-to-pole (5 to 6 cups)
2 Tablespoons olive oil
1 teaspoon sugar
1 Tablespoon flour
1 teaspoon fresh thyme leaves
4 cups low-sodium vegetable broth
1 Tablespoon low-sodium soy sauce
1 teaspoon balsamic vinegar
1⁄2 teaspoon kosher salt
1⁄4 teaspoon pepper
1 whole wheat baguette, cut into 1⁄2-inch slices
8 ounces shredded Gruyère, Fontina, or mozzarella cheese
This hearty appetizer captures all the irresistible flavor of the traditional dish—without the beef broth. You can even pair it with a salad for a light supper.
1. Grease the inside of a slow cooker crock with cooking spray or olive oil. Add sliced onions, olive oil, and sugar to the crock; toss to coat. Cover and cook on high for 4 hours, stirring once halfway through.
2. Add flour and thyme to onion mixture; cook, stirring, for 1 minute. Add vegetable broth, soy sauce, vinegar, salt, and pepper. Cover and cook on low for 4 hours. Taste for seasoning.
3. Before serving, preheat broiler. Divide soup into oven-safe crocks and top each with a baguette slice and a handful of shredded cheese. Broil for 1 minute, until the cheese is melted and bubbly. (Alternatively, arrange baguette slices on a broiler pan, top with cheese, and broil until cheese melts. Serve soup with cheesy croutons.)
8 hours 20 minutes