It is yummy and easy to cook your own French Onion soup, only thing is to fry the big onion well. {Crock Pot} French Onion Soup Ingredients 6 tablespoons butter 4 large yellow onions, sliced and separated into rings 1 tablespoon white sugar 2 cloves garlic, minced ½ cup cooking sherry 7 cups reduced-sodium beef broth or ( some bones boiled in water for 10 mins ) 1 teaspoon sea salt, or to taste ¼ teaspoon dried thyme 1 bay leaf 8 slices of French bread ½ cup shredded Gruyere cheese ⅓ cup shredded Emmental cheese (or swiss) ¼ cup freshly shredded Parmesan cheese 2 tablespoons shredded mozzarella cheese Instructions Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes Sprinkle onions with sugar; reduce heat to medium Cook, stirring constantly, until onions are soft and browned, at least 30 minutes Stir in garlic and cook until fragrant, about 1 minute Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot Transfer onions into a slow cooker and pour in beef broth or the bones and the liquid. Season to taste with sea salt; stir in thyme and bay leaf Cover cooker, set on High, and cook 4 to 6 hours (or low for 8 to 10 hours) About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven’s broiler Arrange bread slices on a baking sheet Broil bread slices until toasted, 1 to 2 minutes per side Combine Gruyere, Emmental (or swiss), Parmesan, and mozzarella cheeses in a bowl, tossing lightly Fill oven-safe soup crocks ¾ full of onion soup and float a bread slice in each bowl Top with about 2 tablespoons of cheese mixture per serving Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes. ** If use smaller bones, put them into a fish bag so that it will not break into tinny pieces all over the soup.
Posted on: Mon, 18 Nov 2013 03:21:24 +0000