This soup is so comforting. Using the #pamperedchef #RapidMandolin totally made it a timesaver. The #Rockcrock DutchOven was perfect! No need to use different Pots. From stove, to the oven, to the slow cooker stand, one pot for everything.
Here is a link if you are interested in any of the items used.
Ingredients
6 tbsp (90 mL) butter (3/4 stick), melted stick),
6 oz (175 g) French bread,
8 oz (250 g) cremini mushrooms,
5 sweet onions
3 garlic cloves,
1 tbsp (15 mL) sugar
1 cup (250 mL) dry red wine
3 tbsp (45 mL) flour
8 cups (2 L) unsalted beef stock
2 tsp (10 mL) salt
1 tsp (5 mL) ground black pepper
3 fresh thyme,
6 oz (175 g) Gruyère cheese,
DIRECTIONS
Melt 1 tbsp (15 mL) of the butter in Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat. Toast bread 1-2 minutes per side or until light golden brown. Remove bread; set aside.
Add 1 tbsp (15 mL) of the butter and mushrooms to Dutch Oven; cook, uncovered 8-9 minutes, or until mushrooms are deep golden brown, stirring occasionally. Remove mushrooms.
Meanwhile, slice onions with Simple Slicer on #2 setting. Add remaining 4 tbsp (60 mL) butter, onions, garlic and sugar to Dutch Oven; cook, uncovered, 25-30 minutes or until onions are dark brown, stirring occasionally.
Add wine; cook, uncovered, 5-7 minutes or until liquid is no longer visible, but onions are still moist. Stir in flour; cook 1 minute. Stir in stock, salt, pepper and mushrooms. Insert thyme sprigs into Herb Infuser; add to soup. Increase heat to medium-high. Cook, covered, 8-10 minutes or until soup comes to a gentle boil. Remove from heat and remove Herb Infuser.
Preheat broiler. Arrange toasted bread over soup; sprinkle evenly with cheese. Place Dutch Oven 2-4 in. (5-10 cm) from heating element; broil 2-4 minutes or until cheese is bubbling. Remove from oven; sprinkle with thyme leaves.