Have you ever had " French Onion Soup ! " out in a restaurant ..... you like the flavor ..... but it turns out to be basically broth with a piece of bread and melted cheese ..... and if your lucky a very few little onions mixed in ? Well I sure have and it's disappointing for sure .....
Finally, a delicious " French Onion Soup " that my wife and I truly enjoy and love ! All I can say about it is " Ahhhhhh Yeah ! ..... One more bowl please ! "
I found a base recipe that someone else started cooking using a " Slow Cooker " ..... but as always I had to change it up a little since it just wasn't up to my taste bud standards. " However ... It is quite a chore to make " ..... between cutting the onions and getting them ready for the slow cooker will take you about " an hour " in front of your stove ..... " But the results are well worth it if you truly like French Onion Soup ! "
There is a quicker way to make this French Onion Soup ...
besides the long way described in the below recipe.
However the taste is only ok on the quicker version ...
and not as good as the below recipe.
See Tips & Ideas " # 4 " below for the quick version.
The best way to slice Onions for this recipe is by using a Mandoline ( see photos below ) ( If you don't have a Mandoline and you like to cook ... your just crazy not to have one )
- They are great for slicing pototoes, carrots, squash, etc.
- I found the one in the photo below for about $20.00 on Amazon .....
There are three different ways to serve your soup:
- The traditional way - Which is to drape 2 slices of cheese over the top of bowls before placing them under the broiler.
- A new way - Which is to put " shredded cheese " just on the bread before placing them under the broiler.
- My favorite way - After the bread is toasted under the broiler ... I cut the bread up in chucks, put them in the soup bowl, and add " shredded cheese " on top and sometimes I use the broiler and sometimes I don't ... and it looks like the below photo.
- My favorite cheese for this is " shredded swiss cheese " on top and sometimes I use the broiler and sometimes I don't ... and it looks like the below photo.
My wife and I have 2 different size oven proof bowls :
- The " Little " Italian bowl shown in the photo above ....
- and a " Bigger " Mexican bowl that holds twice as much ... ( and I always choice this " Bigger " bowl )
The quick version is this:
- Instead of " carmelizing your onions " simply turn your slow cooker on High and melt your butter, add the uncooked onion along with all the rest of the Ingredients .... cover and cook on high for 6 hours or on low for 10 hours ...
- However remember this ... " carmelizing your onions " give a much better overall flavor ...
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