First of all, I realize I am probably going to injure myself with all of this patting myself of the back lately but this soup was DAMN good. It wasn’t the first time I’ve made this but it was the first time I used the crockpot to caramelize the onions first. Yes, this added many, MANY hours to the recipe. But it’s a winter weekend in Iowa. Where the hell else am I going? And I honestly think it made the difference.
You don’t have to use the crockpot method and can just caramelize the onions in a large soup pot (this will still take a good long while but not nearly as long as the crockpot). Also this makes a LARGE batch of soup. Everything I make lately, I make for an army. I think I have this zombie-winter-apocalypse fear and want to make sure our freezer is stocked with nourishing and delicious food. You know, because frozen zombies move REALLY fast.
Anyway, half the recipe if you don’t want a bajillion ounces of French Onion Soup (the zombies: they are coming!).
Better-Than-The-Fancy-Restaurant French Onion Soup
What you need:
- 3 large red onions, sliced thin
- 3 large sweet white onions, sliced thin
- 1 stick of butter
- 1 tbsp salt
- 2/3 c. dry white wine (or sherry)
- 4 tbsp. Worcestershire sauce
- 1 bay leaf
- 1 tsp. thyme
- 7 c. homemade beef stock
- salt to taste
What you do:
- Put the onions in the crockpot with the 1 tbsp salt and 1 stick of butter. Set on high for 6 hours. Stir occasionally.
- Once the onions are totally caramelized, you can either: a) add the remaining ingredients to the crockpot on high and cook for another 2-4 hours or if you’re strapped for time b) put the caramelized onions in a large soup pot, put in rest of ingredients, bring to a boil, then simmer for an hour.
- Put some in an oven-safe soup crock and cover with 1-2 slices of provolone.
- Stick in a broiler for a couple minutes until cheese is bubbly and slightly brown on the edges.
Broiled briefly with provolone cheese…