French Onion Soup
This soup is extremely rich in flavor. Pair with your favorite sandwich or salad. PS: See my tip above for carmaelizing the onions in a crockpot!
Equipment
- 1 Slow cooker/crockpot optional
Ingredients
- 4-5 lbs Yellow Onions Thinly Sliced
- 1/3 cup Olive Oil or butter
- 1 tsp Salt
- 8 cups Beef Stock
- 1 cup Dry White Wine
- 2 tbsp Sherry
- 1 tbsp Flour
- 1 tsp Black Pepper
- 2 cups Gruyère Cheese
- Slayer Salt
- Loaf of French Bread optional
Instructions
- Heat oil in dutch oven pot on medium. Add the sliced onions and half of the salt. Cover and simmer for 5 minutes.
- Remove lid and carmealize the onions. This process takes 45-60 minutes. Keep onions on low heat and stir every few minutes. Add additional oil or butter as needed. (If you want to skip this step, see my alternative option in a slow cooker.)
- While those are carmealizing, heat the broth in another pot.
- After carmealizing the onions, add the white wine and sherry. Bring to boil and then add flour to thicken.
- Slowly add warmed broth to onion mixture. Add seasonings and cook for 10 minutes.
- Layer soup in oven-safe bowls with soup, sliced bread, and lots of cheese. Broil for 2 minutes or until warm and bubbly. Sprinkle with Slayer Salt and serve immediately.
Notes
My tip: if you do not want to/have time to caramelize the onions, try this hack instead. Place 4-5 lbs of sliced onions into a crockpot with 1/3 cup of olive oil. Combine well and set to high for 7-9 hours. It takes all the annoyance of this recipe away leaving you with delicious caramelized onions to finish the soup!