Day 74.
There is nothing better than french onion soup. Nothing!
This is ridiculously easy to make, and tastes like it belongs in a french restaurant. This is a good dish to simmer all day long while you are at work, or while out and about saving the world.
The Ingredients.
--2 cans of beef broth--3 T butter
--2 yellow onions
--1/2 T granulated sugar
--1/4 cup cooking sherry (or dry white wine would probably work)
--1/2 t kosher salt (you might need more if your butter isn't salted)
--slices of brown rice bread (or french bread)
--gruyere cheese (swiss could work too)
The Directions.
--heat your crockpot to high and plop your butter in to start melting
--slice the yellow onions into rings
--break up the onion slices with your fingers, and rub them around in the melted butter
--add the beef broth, sugar, salt, and sherry
--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable
before serving:
--preheat oven to the broiling option
--toast 4 slices of the bread that you are going to use. That Trader Joe's brown rice bread needed to be toasted twice in my toaster to get to the desired crunchiness.
--cut gruyere cheese into slices
--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup
--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven
--broil for a minute or two--the cheese should be all melty and turn a golden color
ladle into 4 bowls.
The Verdict.
This was fantastic! It really only serves 4 though---and 2 of them were kids. So if you have a larger family or are serving more adults, you would probably want to double or at least increase by 50%. The flavor and consistency was spot on.
yay!
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