French Onion Soup
- 4 yellow onions, skins removed and thinly sliced into half-rings
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 8 cups beef broth
- 1 bay leaf
- 12 slices of Swiss cheese
- 6 slices crusty French bread
- Add 4 tablespoons butter and the onion rings to a large pan/skillet and saute over medium-high heat for about 10 minutes or until onions start to brown. Cover and cook about 5 minutes longer to let them caramelize more.
- Transfer onions to a slow cooker. Add 2 tablespoons minced garlic, 8 cups beef broth, and the bay leaf. Cover and cook on high 3-4 hours or on low 6-8 hours.
- Once the soup’s finished cooking, preheat oven to 420°F.
- Place oven-safe bowls on a baking sheet. Fill the bowls with the soup from the slow cooker. Put 2 or 3 slices of the Swiss cheese, overlapping, on top of the bowl so the edges are hanging over the sides of the bow. Put the slices of bread around the bows.
- Put the baking sheet in the oven. After five minutes, flip the bread and continue cooking.
- Once the bread is brown and the cheese is melted, serve immediately.
A more straightforward recipe for French Onion Soup from 1651: "Cut your onions into very thin slices, fry them with butter, and after they are fried put them into a pot with water or with pease broth. After they are well sod, put in it a crust of bread and let it boile a very little; you may put some capers in it. Dry your bread then stove it; take up, and serve with one drop of vinegar."
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