The secret to making great French Onion Soup is to go to France.
In lieu of that great joy (isn’t lieu French?) – in lieu (not luau, that’s a Pineapple version of onion soup) – in lieu of going to visit the Arlens in South France, put this simple and delicious soup together this weekend and yes, I’ll take a Merci Beaucoup!
Tammy in France – perhaps make French Onion Soup while gazing at this photo. Wear a bib–each can produce drooling.
The other secret is to cook the onions long and low. Who has time for that? Not moi! (I’m on a roll – a French roll.)
I’ve made French Onion Soup once before, but it didn’t have that liquory-smooth-and-sweet taste from cooking the onions long enough, that I can only imagine you get in France. So I didn’t have high hopes for this one BUT, oh so wrong.
I highly recommend you double or triple it and share. (Weird tip: if your eyes water while slicing onions, put a piece of bread in your mouth. It works. Toss bread when finished unless you like onion bread.)
So easy to share soup at your table. Not so easy to carry it across town in your van without spilling. I used Tupperware in a basket to take some to my dear namesake friend, Sue, who lost her mom to cancer last week. She exclaimed, “So people in California bring food when someone dies?” Sue’s from Kansas. My mom’s from Kansas, so that’s how it happened. Besides, what else can one do but cook and bake when your friend’s heart needs help?
Pray. Yes. And double (no, triple) a well-loved soup recipe. Here you go, Californians, and all friends East and South and North…
FRENCH ONION SOUP IN A CROCK-POT
- 3 T. butter
- 2 yellow onions, sliced into rings
- 2 15-oz. cans beef broth
- ½ T. sugar
- ½ t. salt
- ¼ c. dry sherry or white wine
- 2-4 slices of French bread, toasted
- 2-4 slices of Gruyere cheese or Swiss cheese
- Heat slow - cooker to High and plop in butter
- Add onion rings and break apart gently with fingers in the melting butter
- Add broth, sugar, salt, and sherry
- Cook low 8-10 hours or high 4-6 hours
- Finished when onions are translucent and pliable
- Before serving, remove stoneware, float toasted bread with cheese slices on top of the soup
- Broil in the oven for a minute or until cheese melts
Let me know what you think! Much less expensive than actually going to a French restaurant, much less to France. Not as much fun, however.
Stephanie O’Dea’s Make It Fast, Cook It Slow is delightful. Not all made it to the hit parade, but this cookbook is definitely worth owning if you like to prepare in advance and forget about it til dinner.
Keep your bib on–another photo from Tammy. I bet they serve French Onion Soup at Bagelstein’s.