Source: dLife

A traditional onion soup with shredded Gruyere cheese and whole wheat croutons.

Servings

42 oz low sodium beef broth, canned
6 medium onions , thinly sliced
2 medium garlic cloves , minced
0.12 tsp black pepper
0.5 cup shredded gruyere cheese , or Swiss
4 piece sliced whole wheat bread (any whole grain, optional)
1 grapeseed oil cooking spray

Croutons
1 Preheat oven to 350°F.
2 Cut four slices of whole wheat bread into cubes.
3 Place bread cubes in a 15" x 10" x 1" baking pan.
4 Lightly coat cubes with cooking spray.
5 Bake 2 to 3 minutes or until bread is dry and crisp, tossing once or twice.
Soup
1 In a 3-1/2 or 4 quart slow cooker, combine beef broth, onions, garlic, and pepper.
2 Cover and cook over low heat for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3 Preheat broiler.
4 Ladle soup into oven-safe bowls. Add croutons, if desired, and top with grated cheese.
5 Place bowls on baking sheet and position under broiler until cheese is slightly browned and bubbly.

Make a double batch of soup and croutons. Freeze separately for use later.