3 pounds of sliced yellow onions
2 tablespoons of melted unsalted butter
2 tablespoons of olive oil
¼ cup of balsamic vinegar
2 fresh thyme twigs
8 cups beef stock
1.5 cups of shredded Gruyere cheese
Salt and pepper to taste
Optional: ⅓ cup of brandy
To serve: A few pieces of crispy bread
Instructions:
1. Place sliced onions in a slow cooker.
2. Add butter, olive oil, salt, and pepper to the slow cooker with the onions.
3. Cover and cook on low for 10-12 hours until the onions are golden and tender.
4. Mix in beef stock, grape-derived vinegar, and fresh thyme leaves.
5. Keep the lid on and cook on low for an additional 6-8 hours. Season with more salt and pepper to taste, and optionally, add brandy.
6. Preheat the oven to 350°F (180°C).
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