I love French Onion Soup - I fell in love with it when my husband and I went to a restaurant called Max & Erma's. I wanted a way to re-create the soup at home. I'm not so good with caramelizing onions on top of the stove - I don't have the patience and end up cooking them on too hot a burner and, you guessed it, they burn - badly. The slow cooker is the best way to turn out great French Onion Soup.
Ingredients:
2 Tbsp butter
3 cups thinly sliced onions
4 to 5 cups beef stock (homemade if possible)
1 cup red wine
Salt and pepper to taste
Croutons or French bread (cut into 2 inch thick rounds)
1 cup finely grated Swiss or Gruyère cheese (or use slices, see below)
Directions:
Melt butter in saucepan. Add onions and sauté until lightly browned. Place onions into crock. Add stock and wine, cook on low for 4-6 hours. Season with salt and pepper and cook an additional 2-4 hours. Soup may cook overnight in slow cooker. I wouldn't suggest trying to cook on high - the time is needed to make the soup magic.
Ladle into soup bowls. Sprinkle with grated cheese and place croutons on top. If using French bread, place slices around edge of soup. Makes about 6-8 (8 oz) cups of soup.
Alternative:
Ladle hot soup into ovenproof bowls. Add French bread on top of soup. Put 1 slice of cheese on top of bread. Place bowls on cookie sheet and broil until cheese melts.
If you don't have ovenproof bowls, place bread slices onto a cookie sheet, lightly toast one side under the broiler, turn over the bread slices and top with cheese slices and broil until melted. Carefully place cheese bread onto the soup and serve immediately.
|
