I could eat french onion soup every single day. Seriously. I could.
But sadly I don't. But when I make this recipe there is enough for me to
eat a bowl everyday for about a week. That makes me super happy =) This
can be made in the crock pot or stove. I prefer the crockpot, but that
means I have to start it in the morning. I only forgot to once, so I
made it on the stove. Tastes great either way, but I think with the
crockpot the taste is bolder because it's cooked for so long. Try it,
you'll love it!
Ingredients:
4 TB organic butter
3 large sweet onions
2 cartons organic beef broth (I use Pacific, unless I have homemade broth in the freezer, I use that. You need about 50-60 oz)
1 TB sugar, organic
1/2 cup cooking sherry
1 ts sea salt
1 ts Worcestershire sauce, organic if you can find it
1
slice of bread for each bowl (I just use plain 'ol sandwich bread
because it's easy and I always have it, but feel free to french bread)
1 slice of provolone, preferably organic, for each bowl.
Directions:
Whether
using the stove or crockpot the directions are the same, just cooking
time will be different. Melt the butter in the bottom of crockpot (on
high) or pot on medium. Slice onions into rings or half rings (I prefer
half rings for some reason). Throw the onions in the pot with the butter
and toss. Add the broth, sugar, sherry, salt, and worcestershire. For
the crockpot, cook on low 10-12 hours, or on high 6-8 hours. On the
stove you'll want to cook for atleast an hour (bring to boil and then
simmer). If you can let it simmer longer than an hour please do. You'll
know it's done when the onions are translucent.
Toast
bread until hard but not burnt. Place bowls on a cookie sheet. Ladle
soup into bowls. Lay a piece of bread in each bowl and top with a piece
of cheese. Put under broiler for a few minutes. Stay close and keep an
eye on it. You want it melted and bubbly....a little brown is good but
don't let it burn. Very carefully remove from broiler and use potholders
to serve. This recipe makes a lot of soup, I'm talking maybe 12
servings. So it'll feed a crowd, or you'll have tons of leftovers
(smile). But you can also pretty easily cut the recipe in half. Make
sure to taste every few hours in case it needs more flavor. Make this a
staple, you'll love it!
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