This is a picture of French Onion Soup that a longtime reader, Evin, sent me.
I love this photo because it is not only beautiful, it's a real photo --- and this is a soup that sounds fancy but is totally doable.
I think you'll really like it.
(click through for more photos and reader reviews)serves 4
3 tablespoons butter
2 yellow onions, peeled and sliced in rings
3 1/3 cups beef broth
1/2 tablespoon white granulated sugar
1/4 cup cooking sherry or regular sherry if
that's what you like! (or dry white wine would probably work)
1/2 teaspoon kosher salt (you might need more if your butter isn't salted)
slices of toasted bread
gruyere cheese (Swiss could work too)
The Directions.
Use a 4-quart slow cooker. Put the butter into the bottom of your cooker and turn it to high to melt the butter.
Break up the onion slices with your fingers and swirl them around in the melted butter.
Add the
beef broth, sugar, salt, and sherry.
Cook on high for 6-8 hours or low for 8 to 10 hours. It takes a while for the onions to get translucent and pliable.
before serving:
Toast the bread you are going to use and melt the cheese on the toast (broil in the oven for a few minutes).
Ladle the soup into 4 bowls and carefully float one piece of cheese-covered toast into each bowl.
The
Verdict.
I love a good French Onion soup. One of the ways I "judge" a restaurant is with their French Onion soup ---
and I love it that I can make it easily at home.
Sure, you can buy the canned stuff, but it's not the same.
This is perfect and wonderful and delicious and you should make it and then
have me over for dinner.
:-)
Because we are a gluten-free family, I use a gluten free bread
-- if you aren't gluten free then I'd suggest using a sliced sourdough variety.
The twangy flavor comes from sherry -- you can use drinking sherry or cooking sherry (don't ever drink cooking sherry! (trust me.) )
If you are uncomfortable cooking with alcohol then swap out with an unfiltered apple cider.
Enjoy!
Happy Slow Cooking!!
steph
