Well, since I did not cook (gasp) I had been meaning to blog this gem. It's my hubby's favorite- French onion soup. I made this 1/2 stove then let it finish simmering in the crock-pot. But it can be made on the stovetop, in a Dutch Oven...
French Onion Soup
- 4-5 extra large sweet onions (I used Vidalia-like ones from Peru)
- 4 TBsp butter, unsalted
- 2 quarts beef broth
- 2 cups dry, white wine
- 2 cups water
- 1 TBsp fresh thyme leaves, minced (I used herbs de provence)
- Loaf of sourdough bread, sliced, toasted or a day old.
- Shredded Gruyere Cheese
1) Quarter the onions & slice 1/4" thick.
2) On Medium-Low heat, melt butter in dutch oven, add onions. Stir every 7-8 minutes & cook until onions are soft & caramelized, about an hour. Add the wine & let it reduce completely, about 15 minutes.
3) Add the broth, water & thyme. Higher the heat to Medium & cover... simmer/cook for 3 hours.
4) Just before serving, top with a slice of the sourdough bread & sprinkle with the gruyere (I used a vegetable peeler & sliced super-thin slivers of the cheese over the top). Broil until cheese is melted.
*Lishie tip- It's all in the carmelized onions. Take the time! You can change up the wine option to red, anything you prefer & you can sub. veggie stock to make this vegetarian. Also, you can let it simmer in the crock-pot after the initial part of the process. ANYTHING made in a Dutch oven or stockpot on the stove can be tweaked for the slow-cooker!
|Prepped & ready!|