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Ingredients
- 4 Vidalia Onions sliced into rings (so fresh, the rings crisply snap when broken)
- 1/2 cup (1 stick) Butter (I use rich, super fatty Plugra)
- or you may use bacon fat.
- 1 tsp Dried Garlic Chips crumble (You may use 2 cloves fresh garlic, but I like the taste impact of drilled down dry garlic chips!)
- 2 Bay Leaves
- 1 sprig Fresh Thyme (mince) – FRESH thyme is crucial [imo]!
- 2 tbs Fresh Parsley chop
- Sea Salt & Black Peppercorns freshly ground- to taste
Optional Additions- (Classic F Onion Soup includes a reduced wine)
- 1 cup Red Wine (Shiraz is good)
- 3/4 cup Cognac
- 1 cup White Wine (lighter, delicate flavor)
- 2 qt Beef Broth (I use saved back, refrigerated stock from a previous slow cook beef roast)
- 1-2 Beef-flavored Granules
- 1 Baguette (1 inch thick slices)
- 1/2 lb Gruyere Cheese (thin slices)
Ingredients
Optional Additions- (Classic F Onion Soup includes a reduced wine)
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Instructions
- For that extra layer of caramelized onion flavor, melt butter in skillet, add onions, garlic, bay, thyme, salt and pepper. Cook over med heat until onions are soft and caramel colored – 20-25 mins. This step is important in caramelizing as you need to sweat the onions out to a semi-dry state.
- Add wine (or cognac), simmer until alcohol has evaporated – 5-ish mins. Onion and wine will have reduced – pan will be deglazed.
- Ladle cooked onion/wine reduction into the slow cooker.
- Add beef broth and granules, adding water, if necessary.
- Slow cook 5-6 hr’s.
- When ready to serve, while preheating oven broiler – lay cheese slices on baguette slices on baking sheet. Broil 3-5 min’s till golden brown and bubbly
- Ladle soup into serving bowls – top soup with hot cheesy baguette slices and snipped sprigs of fresh thyme.
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