Ingredients:
– 3 pounds onions (about 6 large onions)
– 1/2 cup (4 oz) melted butter
– 2 cloves garlic, minced
– 1/2 cup dry sherry wine (optional if unavailable)
– 8 cups beef stock/broth
– 1 bay leaf
– 1/4 tsp dried thyme (or 3 sprigs fresh thyme; optional if you don’t like thyme)
– Salt and pepper to taste (depending on the saltiness of your broth)
– Baguette slices (or use French bread if preferred)
– 8 oz shredded Gruyere cheese (can mix with other cheeses if desired)
Instructions:
1. Prepare the Onions:
– Cut the onions in half and slice them thinly.
– Place the onions in the slow cooker.
– Add the melted butter and stir to ensure all onions are coated.
– Cook on low for 10-12 hours (overnight).
2. Add Garlic and Sherry:
– Stir in the minced garlic.
– Pour the sherry into the onion mixture, scraping the bottom to dissolve any browned bits.
3. Add Broth and Spices:
– Add the bay leaf, thyme (if using), salt, pepper, and beef broth.
– Stir well and cook on low for 8-10 hours or on high for 4-6 hours.
4. Prepare the Bread:
– Preheat the oven to 400°F (200°C).
– Slice the baguette into 1/2-inch thick slices.
– Lightly brush both sides of the bread with olive oil.
– Arrange the bread slices on a baking sheet and bake for 6-8 minutes until golden at the edges (flip and bake for another 2 minutes if desired).
5. Serving:
– Set the oven to broil.
– Pour the soup into bowls, filling each about 3/4 full.
– Sprinkle a little cheese on top of the soup.
– Place a toasted bread slice on top, then sprinkle more cheese over the bread.
– Broil for 2-3 minutes, until the cheese is bubbly and lightly browned.
Note:
– This recipe makes about 6 servings.
Enjoy your delicious French Onion Soup!