Yesterday I made this onion soup for my family and the ENTIRE pot went so quickly. Rarely does that happen around here. I will admit that this is a lengthy process but super easy to make. You just have to be patient but it really does cook itself. The results are worth the wait of the cooking time. Bon Appetit!
image The Food Network
adapted from The Kitchn
Ingredients
3 pounds yellow onions, peeled, sliced, and cut into quarter-moons
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
10 cups beef broth
3 tablespoons cooking sherry ( I used a little more)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
10 cups beef broth
3 tablespoons cooking sherry ( I used a little more)
To Serve
4 to 6 baguette slices, toasted, for each bowl
1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)
Chopped shallot or fresh onion
1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)
Chopped shallot or fresh onion
- Season the onions: Place the onion slices in a 5-quart (or larger) slow cooker. Stir in the butter and olive oil, salt, and a generous quantity of black pepper.
- Cook on LOW for 6 hours: Cover and cook on LOW overnight or for 6 hours. The onions should be dark golden brown and soft.
- Add broth: Stir in broth and cooking sherry
- Cook 2 hours on LOW: Cover and continue cooking on LOW for 2-4 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if desired, and stir in the brandy if using.
- Portion the soup into oven-safe bowls: Heat the oven to 350°F. Ladle the soup and onions into oven-safe bowls and place the bowls in a baking pan.
- Top with toast and shredded cheese: Top each bowl with a slice of toast and a generous quantity of shredded Gruyere cheese.
- Bake for 20 to 30 minutes: Bake on a rack in the upper third of the oven until the cheese is completely melted.
- Broil for 2 to 3 minutes: Turn the oven to broil and broil the soup for 2 to 3 minutes or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes.