Recipe by Chicagoland Chef du Jour
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
Directions See How It's Made
- 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.