INGREDIENTS
3-4 large sweet onions, sliced
4 tablespoons salted butter
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon coarse black pepper
1 teaspoon granulated sugar
1 pound ground beef
1 cup Italian herb bread crumbs
1 cup milk
1 egg
1 oz. package French onion soup mix
1/2 cup cooking sherry
1/2 teaspoon Worcestershire sauce
4 oz. Swiss Gruyère, or provolone cheese
Fresh thyme sprigs for garnish
INSTRUCTIONS
Slice onions and lay them in the bottom of a 6 Qt. slow cooker. Sprinkle with salt, pepper, and sugar. Dot with butter. Set to cook on LOW for 9 hours.
In a bowl, mix ground beef, bread crumbs, milk, egg, and onion soup mix. Shape into a loaf.
Pour cooking sherry and Worcestershire sauce over the onions. Place the meatloaf on top of the onions. Cook on HIGH for 3 hours or until internal temperature reaches 160°F.
Top meatloaf with cheese slices and cook for an additional 20-30 minutes until cheese is melted.
Serve sliced with caramelized onions and juice from the cooker. Garnish with fresh thyme.
