Post by gracoman on Mar 31, 2019 18:21:21 GMT -5
Start by making a batch of slow cooker caramelized onions. This is a long but 99% inactive process. The only "work" is peeling and slicing onions.
Next, Keeping with the "easy slow cooker" theme, we don't need to do a whole heck of a lot. Its tough to make bad onion soup so this time I mostly used what I had on hand. Remove the finished onions from the slow cooker. If you made as many as I did you won't need them all. I dumped 2 qt cartons of store bought Kitchen Basics beef stock into the slow cooker, added a couple of smashed garlic cloves, fresh cracked black pepper, a tsp of dried thyme, a couple of bay leaves and a small bottle of dry red wine. You know, the small bottles that come in 4 packs- I always have those kicking around for cooking. I prefer white in onion soup but the cupboard wuz bare. I then added 2 T butter, some worshy sauce (I don't know how much- a T?) and enough caramelized onions to make me happy. I probably used about 1/2 of the slow cooker onions I made. That's a lot. Then I set the cooker to low and let it hum along quietly for about 4 hrs or so.
Just before assembly I added 2 T dry sherry to the soup.
For assembly I cubed up half a French baguette and toasted the pieces in a 375ºF oven for a few minutes. You don't need to toast them if you don't want to but I like em that way. I also prefer smaller croutons because they make the soup easier to eat than when dealing with one or 2 large but you certainly don't have to cube up the bread if you don't want to. I then ladled the finished soup into individual crocks, topped with the croutons and a grated mix of Gruyere and Swiss Emmentaler cheeses. I set the crocks in a sheet pan and popped them under the broiler until the cheese melted and started to brown.
Easy Peasy
Next, Keeping with the "easy slow cooker" theme, we don't need to do a whole heck of a lot. Its tough to make bad onion soup so this time I mostly used what I had on hand. Remove the finished onions from the slow cooker. If you made as many as I did you won't need them all. I dumped 2 qt cartons of store bought Kitchen Basics beef stock into the slow cooker, added a couple of smashed garlic cloves, fresh cracked black pepper, a tsp of dried thyme, a couple of bay leaves and a small bottle of dry red wine. You know, the small bottles that come in 4 packs- I always have those kicking around for cooking. I prefer white in onion soup but the cupboard wuz bare. I then added 2 T butter, some worshy sauce (I don't know how much- a T?) and enough caramelized onions to make me happy. I probably used about 1/2 of the slow cooker onions I made. That's a lot. Then I set the cooker to low and let it hum along quietly for about 4 hrs or so.
Just before assembly I added 2 T dry sherry to the soup.
For assembly I cubed up half a French baguette and toasted the pieces in a 375ºF oven for a few minutes. You don't need to toast them if you don't want to but I like em that way. I also prefer smaller croutons because they make the soup easier to eat than when dealing with one or 2 large but you certainly don't have to cube up the bread if you don't want to. I then ladled the finished soup into individual crocks, topped with the croutons and a grated mix of Gruyere and Swiss Emmentaler cheeses. I set the crocks in a sheet pan and popped them under the broiler until the cheese melted and started to brown.
Easy Peasy