Prep: 15 mins | Cook: 4 hrs 15 mins | Total: 4 hrs 30 mins | Servings: 3
It’s the season of soup! It is “bad” weather and all we want is something to fill our tummy and body with warmth and comfort.
¼ cup butter, melted
1 large sweet onion (such as Vidalia®), cut into thin slivers
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese
Step 1: Place a skillet on the stove and turn the heat to medium.
Step 2: Add the butter and allow it to melt.
Step 3: Add the red onion and sweet onion. Cook and stir for 10 minutes or until translucent.
Step 4: Add the garlic and cook for 2 minutes or until aromatic.
Step 5: Transfer the mixture into a slow cooker.
Step 6: Add the brandy, beef stock, soy sauce, and Worcestershire sauce into the slow cooker.
Step 7: Season with salt and pepper to taste.
Step 8: Cover the slow cooker and cook for 4 to 5 hours on a high setting.
Step 9: Preheat to oven to broiler with the oven rack 6-inches away from the source of heat.
Step 10: Ladle the soup into 3 oven-safe bowls and top each with 1 slice of Provolone and croutons.
Step 11: Place the bowls inside the preheated oven and bake for 3 minutes or until the cheese has melted and turns brown.
Step 12: Remove from the oven and let them sit at room temperature to cool for at least 5 minutes.
Step 13: Serve and enjoy!
Per Serving: 498 calories; protein 16.8g 34% DV; carbohydrates 30.6g 10% DV; fat 29.3g 45% DV; cholesterol 62.1mg 21% DV; sodium 1043.9mg 42% DV.