¼ cup butter, melted
1 large sweet onion (such as Vidalia®), cut into thin slivers
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese
Step 1: Place a skillet on the stove and turn the heat to medium.
Step 2: Add the butter and allow it to melt.
Step 3: Add the red onion and sweet onion. Sauté’ for about 10 minutes or until the onions are translucent.
Step 4: Add the garlic and sauté’ for 2 minutes or until aromatic. Transfer the mixture into the prepared slow cooker.
Step 5: Pour in the beef stock, soy sauce, Worcestershire sauce, and brandy into the slow cooker. Season with salt and pepper to taste.
Step 6: Turn the setting to high and cook for 4 to 5 hours.
Step 7: Prepare the oven and preheat. Place the oven rack 6-inches from the source of heat.
Step 8: Ladle the soup into three serving bowls. Place a slice of Provolone and croutons on top of the soup.
Step 9: Place inside the preheated oven and broil for 3 minutes or until the cheese has melted completely and the colour turns brown.
Step 10: Remove from the oven and let it sit at room temperature to cool.
Step 11: Serve and enjoy!