Prep 1 hr 50 mins
Cook 8 hrs 5 mins
This recipe, from "The Deen Family Cookbook" is different from most in that Paula has added cubed beef which makes it even heartier and suitable for a main course if you add a big slalad and crispy French bread alongside. She uses big, sweet vidalia onions for this soup, saying they give the broth the richest, most delicious flavor.
- 4 large vidalia onions, about 2-1/2 pounds, peeled and thinly sliced
- 59.16 ml butter, melted (1/2 stick)
- 9.85 ml sugar
- 29.58 ml olive oil
- 340.19 g beef stew meat, cut into 1/2-inch cubes
- 59.14 ml dry sherry
- 946.36 ml beef broth
- 9.85 ml Worcestershire sauce
- 4.92 ml salt
- 2.46 ml dried thyme
- 1 bay leaf
- black pepper
- 473.18 ml grated gruyere cheese (8 ounces)
- In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.
- In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.
- Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.
- When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot.