the_information_nexus/food_related/french_onion_soup.md

Slow Cooker French Onion Soup

Ingredients:

• 3-4 lbs yellow onions (about 4-5 large onions), thinly sliced
• 1/4 cup olive oil or butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (optional)
• 6 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 tbsp Worcestershire sauce
• 1 baguette, sliced and toasted
• 2 cups grated Gruyère cheese (or a mix of Gruyère and Swiss)

Instructions:

1. Follow steps 1-4 from the original caramelized onion recipe, cooking onions on LOW for 10-12 hours.

2. After the onions are caramelized, turn the slow cooker to HIGH. Stir in the flour and cook for 2-3 minutes to remove the raw flour taste.

3. If using, add the white wine and let it simmer for 2-3 minutes to cook off the alcohol.

4. Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Stir to combine.

5. Cover and cook on HIGH for an additional 2-3 hours, or on LOW for 4-5 hours.

6. Taste and adjust seasoning with salt and pepper as needed.

7. To serve, ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted baguette and a generous amount of grated cheese.

8. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.

Notes:

• This recipe yields about 6-8 servings.
• For a vegetarian version, substitute vegetable broth for beef broth.
• The soup (without bread and cheese) can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.