Quote:
Originally Posted by yorkietalkjilly  If I could make French onion soup with the bread crust on the top like my favorite little restaurant does, I would be in heaven. |
My Slow-Cooker (Crockpot?!!?
) Recipe.....
FRENCH ONION SOUP WITH CHEESE CROUTES
3 tbsp. butter
2 tsp olive oil
2 1/2 lbs onions, peeled and sliced
1 tsp superfine sugar
1 tbsp. all-purpose flour
1 tbsp. sherry vinegar
2 tbsp. brandy
1/2 cup dry white wine
4 cups boiling beef, chicken or duck stock
1 tsp chopped fresh thyme
Salt + ground black pepper
For the croutes:
4 slices day-old French stick or baguette/1" thick
1 garlic clove
1 tsp French mustard
1/2 cup grated Gruyere cheese
1) Put the butter + olive oil in a slow cooker, heat on 'high' for about 15 mins 'til melted.
2) Add the onions to the pot, stir to coat. Cover with the lid and cook for 2 hours. Stir halfway through.
3) Add the sugar - stir well. Cover again, and continue to cook on 'high' for 4 hours. Stir every hour, to ensure the onions are colouring evenly. At the end of this time, they should be a dark golden colour.
4) Sprinkle the flour over the onions and stir to mix. Next, stir in the vinegar, followed by the brandy, then slowly blend in the wine. Stir in the stock and thyme, and season with the salt + pepper. Cook on 'high' for a further 2 hours, or until the onions are very tender.
5) For the croutes - place the bread slices under a low grill (broiler?!!?
) and cook until dry and slightly browned. Rub the bread with the cut surface of the garlic and spread with mustard, then sprinkle the grated Gruyere cheese over the slices.
6) Turn the broiler to high, and cook the croutes for 2-3 mins., until the cheese melts, bubbles and browns. Ladle the soup into warmed bowls and float a Gruyere croute on top of each. Serve straight away.
Enjoy!!
Sally x