Need a recipe for onion soup?

Crockpot Onion Soup





INGREDIENTS:





* 3 pounds peeled, sliced onions


* 1 stick (4 oz) butter


* 2 cans condensed beef broth


* 1 cup water


* shredded Mozzarella cheese


* baguette, sliced, or croutons





PREPARATION:


Saute onions in butter over low heat until clear, taking care not to burn the butter. Mix all ingredients except cheese and bread in slow cooker. Cook on low 6 hours. Ladle soup into individual ovenproof bowls.Place a small slice of French bread and some of the shredded cheese on top of each serving. Broil until cheese melts and bread is browned.


Serves 4.Need a recipe for onion soup?
Good God!!! Give Jesi or esmerelda the 10 points....... I would say that those are both excellent recipe's, but I'd add just a pinch of salt. :)Need a recipe for onion soup?
Caramelized onions, and good stock...





Puff pastry and good, sharp Irish style, Swiss cheese or Gruyere tops... in the oven for about 15 minutes and voila~ Onion soup~
FRENCH ONION SOUP


10 sweet onions (like Vidalias) or a combination of sweet and red onions


3 tablespoons butter


Kosher salt


2 cups white wine


10 ounces canned beef consume


10 ounces chicken broth


10 ounces apple cider (unfiltered is best)


Bouquet garni; thyme sprigs, bay leaf and parsley


1 loaf country style bread


Ground black pepper


Splash Cognac, optional


1 cup grated Fontina or Gruyere cheese





Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler.


Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
French Onion Soup





6 tablespoons butter


8 medium size onions, sliced thinly


4 thyme sprigs, leaves stripped


1/2 cup sherry


4 cups chicken stock


2 cups beef stock


Salt and freshly ground black pepper


French bread slices


2 cups grated Gruyere cheese





In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.





Add the stocks and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.





Preheat the oven to 450 degrees F.





Ladle the soup into 8 oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the bread on top of the soup, to cover. Top each bowl with 1/2 cup grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 10 minutes.





This is a classic - and super easy...I make it often %26amp; it is always delicious!!!