Slow cooker french onion soup

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Adapted from Cooks Kitchen

Serves 6 to 8
After quartering, slice the onions pole to pole for substantial slices that will hold up to long cooking (see pictures below). Beef bones are stocked in the freezer or meat section of supermarkets.
INGREDIENTSSOUP
  • 2pounds beef bones (see note)
  • 4tablespoons unsalted butter
  • 6large yellow onions (about 4 pounds), quartered and cut into 1/4-inch-thick slices
  •  Salt and pepper
  • 1tablespoon brown sugar
  • 1teaspoon minced fresh thyme
  • 5tablespoons all-purpose flour
  • 3/4cup apple butter
  • 3/4cup dry sherry
  • 1/4cup soy sauce
  • 2cups low-sodium chicken broth
  • 2cups low-sodium beef broth
CHEESE CROUTONS INSTRUCTIONS
  • 1. COOK ONIONS Arrange beef bones on paper towel-lined plate. Microwave until well browned, 8 to 10 minutes. Meanwhile, set slow cooker to high. Add butter, cover, and cook until melted. Add onions, 2 teaspoons salt, 1 teaspoon peper, brown sugar, and thyme. Stir flour, apple butter, sherry, and soy sauce together in small bowl until smooth. Pour over onions and toss to coat. Tuck bones under onions around edge of slow cooker. Cover and cook on high heat until onions are softened and deep golden brown, 10 to 12 hours. (Cooked onions can be refrigerated in airtight container for 1 day.)
  • 2. FINISH SOUP Remove bones from slow cooker. Heat chicken and beef broth in microwave until beginning to boil. Stir into slow cooker. Season with salt and pepper.
  • 3. MAKE CROUTONS Adjust oven rack to upper-middle position (about 6 inches from broiler element) and heat oven to 400 degrees. Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Heat broiler. Divide cheese evenly among croutons and broil until melted and bubbly, 3 to 5 minutes.
  • 4. SERVE SOUP Ladle soup into bowls and top each with 2 croutons. Serve.

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