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( slow cooker) French onion soup
Nb persons: 0
Yield:
Preparation time: 30 minutes
Total time:
Source:
| Cook times: 4 hours 25 minutes Ingredients: | |
| 6 tbs | butter |
| 4 large | yellow onions, sliced and separated into rings |
| 1 tbs | white sugar |
| 2 cloves | garlic minced |
| 1/2 cup | cooking sherry |
| 7 cups | reduced sodium beef broth |
| 1 tsp | sea salt onto taste |
| 1/4 tsp | dried thyme |
| 1 | bay leaf |
| 8 slices | French bread |
| 1/2 cup | shredded gruyere cheese |
| 1/3 cup | shredded me mental cheese |
| 1/4 cup | freshly shredded Parmesan cheese |
| 2 tbs | shredded mozzarella cheese |
Directions:
1- 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.
2- 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. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on high, and cook 4-6 hours. If desired, set on low and cook 8-10 hours.
3- about 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the ovens broiler. Arrange bread slices on baking sheet
4- broil bread slices until toasted, 1 to 2 minutes per side
5- combine gruyere , emmental, Parmesan and mozzarella cheeses in a bowl, tossing lightly. Fill oven safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tbsp of cheese mixture per serving.
6- place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.
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