The weather has been lovely and cold, so I have been craving some real fall food. Something ultra thick, rich, and full of flavor. After Googling aimlessly for awhile, I remembered the binder of recipes collecting dust on a shelf in my living room. I cracked it open and BOOM — there was my trusty ole slow cooker beef stew recipe that I’ve been making for several years. I *think* it’s a modified version of one I found on All Recipes, but the page is pretty beat up after all this time.
Check out the hearty goodness.
Rich, thick enough to stand your spoon up in (the way a like a stew), and amazing with a crusty bread.
3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons balsamic vinegar
10 cups beef broth
3 tablespoons brandy, optional
4 to 6 baguette slices, toasted, for each bowl
1⅓ to 2 cups grated Gruyere cheese (1/3 cup per bowl)
Chopped shallot or fresh onion
Cutting board and chef's knife
Oven-safe soup bowls
Season the onions: Place the onion slices in a 5-quart (or larger) slow cooker. Stir in the butter and olive oil, salt, and a generous quantity of black pepper.
Cook on LOW for 12 hours: Cover and cook on LOW overnight or for 12 hours. The onions should be dark golden brown and soft.
Add broth: Stir in the balsamic vinegar and the broth.
Cook for 6 to 8 hours on LOW: Cover and continue cooking on LOW for 6 to 8 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if desired, and stir in the brandy if using.
Portion the soup into oven-safe bowls: Heat the oven to 350°F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
Top with toast and shredded cheese: Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese.
Bake for 20 to 30 minutes: Bake on a rack in the upper third of the oven until the cheese is completely melted.
Broil for 2 to 3 minutes: Turn the oven to broil and broil the soup for 2 to 3 minutes or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes, then serve with chopped fresh onion on the side.
As proven time and again with classics like Meatloaf, the old standards are still worth returning to.
I don’t know about you, but one of the staples of my child-hood dinners, at least in the capacity of what my dad could make us when we had weekends with him, was a Tuna and Noodles Casserole. Or as we playfully called it, “Nuna and Toodles”.
It was of course a pretty different dish than what I made with supplies on hand, but I was still able to evoke the memory of dinner with daddy and that taste of home.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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