Recipe by Mille®
Adapted from The Crockery Pot Cookbook. One of the very best onion soups I have ever tasted!
Top Review by Jill77
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.
- 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
Directions See How It's Made
- 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.