CP French Onion Soup
Happy FRIDAY EVE, slow cookerers!!
Anything exciting on your meal plan today?
My kids reminded me over the weekend that they really like French Onion soup, and that we haven't had it in a long time.
They're right! I *haven't* made it in a long time, and so I should.
you should, too.
I think you'll really like it.
French Onion Soup
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.
Happy FRIDAY EVE, slow cookerers!!
Anything exciting on your meal plan today?
My kids reminded me over the weekend that they really like French Onion soup, and that we haven't had it in a long time.
They're right! I *haven't* made it in a long time, and so I should.
you should, too.
I think you'll really like it.
French Onion Soup
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.
