Friday, May 22, 2015

Slow Cooker French Onion Soup

* 1/4 cup unsalted butter
* 6 sprigs thyme
* 1 bay leaf
* 5 lbs of yellow onions (about 16 cups), sliced
* 1 tbsp sugar
* 6 cups unsalted beef stock
* 2 tbsp red wine vinegar
* 1 1/2 tsp kosher salt
* 1 tsp black pepper
* sliced french bread
* shredded Swiss cheese

1. Place the butter, thyme and bay leaf in the bottom or your slow cooker.  Add the onions, then sprinkle the sugar over the top of the onions.  Cover and cook on high for 8 hours.
2. After 8 hours, remove and discard the thyme and bay leaf.  Add the stock, vinegar, salt and pepper.  Cover and cook on high an additional 30 minutes.
3. Preheat the broiler to high.  Arrange bread slices to toast under the broiler, about 30 seconds on each side.
4. Ladle 1 cup of soup into a crock or mug or oven-proof bowl.  Top with toasted bread (one or two slices) and about 2 tbsp shredded Swiss cheese.  Place under the broiler for 2 minutes or until you like the look of the melted cheese.  Serve and enjoy!
5. If you want to freeze the soup, place it in the individual crocks/bowls/ramekins and freeze without the bread or cheese. 

Oh wow - yummy and easy!!!  Do be prepared for your home to smell like onions for a day or two, but what can you expect when you've just slow cooked 5 lbs of onions for over 8 hours! I made it for myself with the plan to individually freeze the remaining portions.  It made about 10 freezer portions for me, which will be fabulous to pull out one day, thaw in the fridge and reheat.  Then I'll just top it with the bread and cheese, broil it, and delight in my ridiculously easy fabulous meal!  I did find that it needed a bit more salt and pepper, so when you make this, put the salt and pepper on the table for your friends and family to add to their soup as they desire.  The recipe here is adapted from the April 2015 Cooking Light Magazine.  

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