French Onion Soup (Print Version)
# Ingredients:
01 -
3 large white onions, sliced.
02 -
3 tablespoons butter.
03 -
2 tablespoons brown sugar.
04 -
64 ounces beef broth, reduced sodium.
05 -
1 tablespoon Worcestershire sauce.
06 -
1 clove garlic, minced.
07 -
1/3 cup dry sherry.
08 -
4 sprigs fresh thyme or 1 teaspoon dried thyme.
09 -
1 bay leaf.
10 -
8 slices French bread, stale or dry.
11 -
3/4 cup shredded Gruyere cheese.
12 -
1/2 cup shredded Emmental cheese.
13 -
6 tablespoons shredded Parmesan cheese.
# Instructions:
01 -
In a large non-stick pan, cook onions, butter, and brown sugar over medium-low heat until golden and caramelized, about 20 minutes.
02 -
Add the caramelized onions to the slow cooker along with beef broth, Worcestershire sauce, garlic, sherry, thyme, and bay leaf.
03 -
Cook on low for 6 to 8 hours.
04 -
Remove and discard the bay leaf and ladle the soup into bowls.
05 -
Top each bowl with a slice of dry French bread and sprinkle with Gruyere, Emmental, and Parmesan cheese.
06 -
Broil for 2 to 3 minutes or until the cheese is melted and browned.
# Notes:
01 -
For best flavor, allow onions to fully caramelize before adding to the slow cooker.
02 -
Use stale or toasted French bread for a better texture in the soup.
03 -
Shredded Gruyere, Emmental, and Parmesan cheeses provide a rich, layered taste.