The key to this recipe, which is my go-to for an after-work quick dinner when it's cold and I'm tired, is to have a supply of caramelized onions on hand at all times. Since I learned you can do these in the slow-cooker, my refrigerator is never without them. And I must confess, I often forego the crouton/broiler thing in favor of a good ol' grilled cheese sandwich. —Kayb
To caramelize the onions: Peel onions, slice in half vertically and then slice thinly. Put in slow cooker, sprinkle with salt, top with butter cut into tablespoon-sized chunks, and cook on low for about 18 hours. Stir occasionally. Will make about 4 cups of caramelized onions.
Heat together broth, wine and onions to a boil; reduce heat, add rosemary, and simmer about 10 minutes. Taste and correct seasonings. Pour into ovenproof bowl, top with French bread and cheese, and run under broiler until cheese is melted, bubbly and starting to brown.
In the alternative, just stir some grated Parmigiano into the soup and eat with crackers or crostini, or make yourself a grilled cheese sandwich. Oh, and drink the rest of the wine, since you had to open the bottle anyway.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!