Prep 15 mins
Cook 8 hrs
Adapted from The Crockery Pot Cookbook. One of the very best onion soups I have ever tasted!
- 4 large vidalia onions or 4 large sweet onions, very thinly sliced
- 2 (1/4-1/2 cup) ounces unsalted butter
- 3 cups beef stock
- 1 cup dry white wine
- 1⁄4 cup medium-dry sherry
- 1 teaspoon reduced-sodium Worcestershire sauce
- 1 clove garlic, minced
- 4 slices French bread, buttered
- 1⁄2-3⁄4 cup romano cheese or 1⁄2-3⁄4 cup parmesan cheese, shredded
- Using a large frying pan, slowly sauté the onions in butter until limp and glazed.
- Transfer to crock-pot.
- Add beef stock, white wine, sherry, Worcestershire and garlic.
- Cover and cook on low for 6 to 8 hours.
- Place French bread on a baking sheet.
- Sprinkle generously with cheese.
- Place under preheated broiler until lightly toasted.
- To serve, ladle soup into bowl.
- Float a slice of toasted French bread on top of each bowl.
In my opinion, 4 onions is too many for this. I only used 3 and still had to add some more broth. It was very good. I added an extra clove of garlic - couldn't help it. I placed the bread and cheese in the bottom of the bowl and poured the soup over it so the bread got nice and soft. Very nice recipe Miller. Thanks.
After looking at many of the french onion soup recipes I made several changes.I added a half teaspoon of dried thyme, and used less butter. I used regular onions because sweet onions are hard to find this time of year. Croutons were used to save time. I topped with a combo of romano and parmesan cheese. This is the best french onion soup I have ever tasted and my husband agrees. I tried freezing it and it was delicious. Do remember not to add croutons and cheese if you will be freezing it. Thanks to all the recipes that helped in this process. Enjoy!! Robyn a.
pretty good, easy to make; good as well the next day when I added some blue cheese. Wow, what a taste!