Last night we had French Onion Soup with our delicious baps. It was a flavorful and easy meal. Next time I'll add more water, maybe another 2-3 cups. There were a lot of onions for the amount of liquid, and we needed more servings. Also, the recipe called for canned beef broth. I try not to use canned broth and usually use water instead. Since there were so few ingredients, I felt I needed to add some seasoning (hence giving in to the bouillon cubes and adding some herbs), so I just sprinkled in a couple herbs that I thought would be good. For the baps, this time I made them with half whole wheat flour and half all-purpose flour. They turned out great!
French Onion Soup from "A Year of Slow Cooking"
3 TBSP butter
2 yellow onions, sliced into rings
5 C water
2 chicken bouillon cubes
1 tsp each of oregano and thyme
1/2 TBSP granulated sugar
1/4 C cooking sherry
1/2 tsp kosher salt
slices of wheat bread
swiss cheese or gruyere cheese
- Heat your crockpot to high and add butter to start melting.
- Add onions to crockpot; break up the slices with your fingers, and rub them around in the melted butter.
- Add the water, bouillon, seasonings, sugar, salt, and sherry.
- Cook on high for 6-8 hours or low for 10-12.
- Before serving, broil sliced bread with cheese on top until melted and browned. Then place bread in soup and eat!
Yield: 4 servings