French Onion Soup

6 servings

Ingredients  

1 tbsp canola oil

6 large onion, sliced (about 3 pounds)

1⁄2 tsp salt

1 tbsp all-purpose flour

3 sprig fresh thyme

1⁄2 tsp fresh thyme, leaves

1⁄4 tsp pepper, freshly ground

4 cup reduced-sodium beef broth

4 cup reduced-sodium chicken broth

2 oz goat cheese, at room temperature

6 slice french bread, toasted (3/8 inch slices) or homemade

Instructions:

Heat oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes.

Stir in flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes.

Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour broth over the onions. Cover and cook until the flavors are blended 4-5 hours on High or 8-10 hours on Low. Discard thyme sprigs when done.

Combine cheese and thyme leaves in a bowl. Spread mixture over the bread slices. Ladle soup into bowls, top each serving with a bread slice. Enjoy!