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I love onion soup, and honestly, it doesn't get any easier than this. This recipe appeared in the Chicago Tribune Good Eating section 1/12/11, I made it the next day!
- 3 jumbo yellow onions, peeled, halved and sliced into thin wedges
- 1 tablespoon butter, softened
- 1 tablespoon olive oil
- 1 1⁄2 tablespoons flour
- 6 cups beef broth
- 2 -3 tablespoons dry sherry or 2 -3 tablespoons cognac, optional but very nice
- 2 teaspoons salt, as needed
- 6 thick slices crusty French bread
- 1 1⁄2 cups loosely packed shredded gruyere cheese
- Put onions in the slow cooker; set on high. Stir in the butter and olive oil to coat.
- Slow-cook for 5-6 hours, stirring occasionally, until deep brown. Careful not to burn.
- Stir in the flour, cook 1 minute. Add broth, sherry and salt. Adjust seasonings and cook in the slow cooker for 1 hour. To intensify the flavors: Prop the lid open a little (I stick a toothpick in between the pot & lid) to let some of the steam out and reduce the liquid. This will concentrate the flavor. The longer you let is simmer, the better it will. I let my soup simmer for 3 hours. YUM, it was rich and flavorful.
- 30 minutes BEFORE SERVING: Preheat oven to 450°. Toast the sliced bread on a baking sheet for 3-4 minutes, flip and bake for an additional 3-4 minutes for a drier crouton. Bake until crusty. Ladle soup into oven proof bowl. Top with toasted bread slice; sprinkle with cheese. Bake until the cheese has melted, 4-5 minutes.
We really loved this soup! Made it twice now,I added a little worcestershire sauce and it was perfect,thanks.
Interesting method, but the results were not as good as I had hoped. I followed the recipe exactly, even including the dry sherry. Browning the onions took longer, about 7 hours. Then I simmered the soup for about 3 hours. Refrigerated it until the next day, during which time the flavor should have improved, but somehow didn't. But the recipe was very easy and kinda fun to do. So thanks, Chicago Chef, for sharing . . . Janet