Part soup, part bread pudding, this savory casserole was a test kitchen favorite. Add a salad and it makes a bistro-style main course. Keep it in mind as well when you're looking for a wonderful side dish for roasted meats and poultry; it would make a nice addition (or substitution for traditional stuffing) on any Thanksgiving table.

Serves 4 to 6


  • 6 medium yellow onions, halved and sliced into half-moons (about 3 1/4 pounds)
  • 2 Tbsp. extra-virgin olive oil, plus more for bread
  • 4 thyme sprigs
  • 10 slices (1/2 inch thick) rustic bread
  • Coarse salt
  • 2 cups beef broth, store-bought or homemade
  • 1/4 cup dry sherry
  • 1 bunch bitter greens, such as baby kale, washed well and trimmed (optional)
  • 6 ounces Gruyère cheese, coarsely grated (1 1/2 cups)


    If you have an ovenproof slow-cooker insert, you can finish the dish in the oven, at 400°, until the cheese is melted and bubbly.

    Preheat a 5-to 6-quart slow cooker.

    Place onions and oil in the slow cooker, and cook on high until onions are golden, about 5 hours (or on low for 10 hours).

    Preheat oven to 400°. Brush bread slices with oil and sprinkle with salt; toast until golden, about 15 minutes.

    Heat broth in saucepan over medium-low until hot. Add broth, sherry, greens and ½ teaspoon salt to slow cooker; let stand until greens wilt, about 1 minute.

    Arrange bread over onions and broth. Sprinkle liberally with cheese. Cover and cook on high until cheese is melted, hot and bubbly, about 15 minutes (or on low for 30 minutes). Serve immediately.

    Reprinted from Martha Stewart's Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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