- September 16, 2015 at 1:17 am #362191
Crockpot French Onion Soup
6 tbs unsalted butter
4 yellow onions, sliced, separated into rings
1 tbs granulated sugar
2 cloves garlic, minced
1/2 cup cooking sherry
7 cups low-sodium beef broth
1 tsp sea salt
1/4 tsp dried thyme
1 bay leaf
8 slices French bread
1/2 cup shredded provolone cheese
1/3 cup shredded Swiss cheese
1/4 cup freshly shredded Parmesan cheese
2 tbs shredded mozzarella cheese
Take out a large, heavy pot and use it to heat the butter over medium-high heat.
Add the onions and cook and stir them for around 10 minutes, which is when they should be translucent. Add the sugar and lower the heat to medium. Cook and stir consistently for at least 30 minutes, or until the onions are soft and browned.
Stir in the garlic and cook for one minute, which is when it should be fragrant. Stir in the sherry and begin to scrape the bottom of the pot to get rid of any bits of browned food. Take out your crockpot and add the cooked onions.
Pour in the beef broth.
Season with salt to your preference and then stir in the thyme and bay leaf. Cover and cook on high for around four hours. 10 minutes before the soup is done cooking, place an oven rack eight inches away from the heat and preheat your oven’s broiler.
Place the bread slices onto a baking sheet and broil for around one minute per side. Take out a bowl and mix together all of the cheeses. Fill each oven safe soup bowl 3/4 full of onion soup and add a slice of bread into each bowl.
Top each bowl with two tbs of the cheese mixture. Transfer the bowls onto a baking sheet and broil for two minutes, or until the cheese is lightly browned and bubbling. Serve.
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