I love French onion soup, but it is a long-drawn out labor of love to make it, stirring, watching with eagle eyes to make sure those pesky onion slices don't burn instead of becoming tender and richly caramelized.
There is a way though to actually enjoy the process. You use your slow cooker.
This is what you do…
- Thinly slice two large onions,(or however many you want) and place them in your slow cooker. It should be about three quarters full. (The onions cook down as they caramelize.)
- Add a couple of olive oil splashes, a teaspoon of salt, and some ground pepper. Mix through so there's a film of oil over the onion slices.
- Set the cooker on low, and leave for 10-12 hours. It's perfect to leave it overnight. The onions should be tender and browned.
At this stage I like to reserve some of the onions for other purposes. They are delicious in so many other ways, and they can also be frozen in small quantities.
To make the soup…
- Add about four cups of broth. (You can use beef, chicken or vegetable.)
- Cook for another 8 hours.
- Portion the soup into oven-safe bowls: Heat the oven to 350°F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
- Top with toast and shredded cheese: Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese.
- Bake for 20 to 30 minutes: Bake on a rack in the upper third of the oven until the cheese is completely melted.
- Broil for 2 to 3 minutes: Turn the oven to broil and broil the soup for 2 to 3 minutes or until the cheese is bubbling and browned.
- This is a wonderful feast of a soup! Enjoy.
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