French Onion Soup
Ingredients
Onion Mixture
- 2 tbs Brown Sugar dark
- 3 tbs Butter
- 5 Yellow Onions quartered
Soup Mixture
- 8 sprigs Thyme stripped
- 1/4 cup Sherry
- 1 tbs Worcestershire Sauce
- 5 cloves Garlic minced
- 1/4 cup Balsamic Vinegar
- 1 cup Red Wine dry
- 64 oz Beef Stock reduced sodium
- 3 Bay Leaves
Toppings
- Baguette sliced
- 2 cups Gruyere cheese shredded
- 2 cups Mozzarella cheese shredded
- 2 cups Swiss cheese shredded
Instructions
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Melt butter in a large skillet over medium-low heat. Add onions, cooking until soft - stirring occasionally for about 15-20 minutes. Add sugar with salt & pepper to taste; continue to cook, stirring occasionally until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly (approximately 20 - 30 minutes).
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Add the ingredients from Step 1 (onion mixture) into your crockpot, combining with ingredients from Soup mixture. Stir until all ingredients are combined. Cover and cook on low for 6 to 8 hours. The longer you cook the soup, the more intense the flavors will be!
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Place the slices of baguette on a baking pan and toast (I use the broil part of my oven for approximately 2 minutes on each side).
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Portion the soup into oven-safe bowls and place on top a baking pan for ease. I then add a nice portion of Mozzarella & Swiss cheese into the mixture before placing my pieces of baguette. I top the baguette with generous amounts of Gruyere cheese. Place the bowls in the oven to bake at 350*F for approximate 20 to 30 minutes to melt the cheese.
If you are like me, you like the crispy melted cheese - to achieve this, broil the soup bowls for an additional 2 to 3 minutes after baking so the cheese is bubbly & browned.
Recipe Notes
If you don't have crock bowls, I highly suggest you invest in some. I have found these on Amazon (affiliate link), but if you would like to search on your own a key thing to look out for is the handles. Some are hollow and crack/shatter with heat (just check your reviews) :)
