I went to a bistro about a month ago and ordered French Onion Soup. Ever since I finished my meal, I’ve been wanting more and decided that I had to make it! Although it is time consuming (takes 1 1/2 days!), it’s so easy since it’s in a crock pot. I highly recommend making this – it tastes just like the one that I ordered!
– 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
– 2 tablespoons balsamic vinegar
– 10 cups beef broth
– loaf of french bread (2 slices per bowl)
– 1 1/3 to 2 cups grated Gruyere cheese (1/3 cup per bowl)
1. 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.
2. Cover and cook on low overnight or for 12 hours. The onions should be dark golden brown and soft.
3. Stir in the balsamic vinegar and the broth. Cover and continue cooking on low for 6 to 8 hours. This is flexible; longer cooking will only intensify the flavors.
4. When you’re ready to eat, heat the oven to 350°F.
5. Place a slice of bread on the bottom of an oven-safe bowl. Then, ladle the soup and onions into the bowl. Top each bowl with a slice of bread and a generous amount of shredded Gruyere cheese.
6. Bake on a cookie sheet until the cheese is completely melted, about 20 minutes.
7. 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, then enjoy!
*Adjusting Consistency & Thickness of the broth: If it seems a little thin or watery, you can quickly finish it off on the stovetop by simmering gently in a saucepan for 15 minutes or until the broth has reduced a little.