French Onion Soup(Crock Pot)
Submitted by Naomi
Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.
YIELD
6 servingsPREP
1 hrsCOOK
6 hrsREADY
7 hrsSlowly sautéed onions turn glossy and sweet before they join beef stock spiked with wine and sherry.
Six to eight hours on low transforms simple ingredients into complex, deeply savory soup.
Float toasted baguette rounds topped with melted Romano or Parmesan on each steaming bowl for classic bistro style.
Pro Tips
- Sauté onions until they’re limp and glazed, not browned, for the most authentic flavor
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio
- Toast baguette slices with cheese under the broiler until bubbly and golden
- Substitute veal stock for beef stock if you can find it for more refined, delicate flavor
Ingredients
Directions
Using a large frying pan, slowly sauté the onions in butter until limp and glazed. Transfer to crockpot. Add beef stock, white wine, sherry, worcestershire and garlic. Cover. Cook on low (200F) 6 to 8 hours. Place french bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted french bread on top.
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