Onion Soup is the one meatless meal I can make, that the meat eating man around here, LOVES. He sort of circles the kitchen sniffing~
I have been making this same recipe for years, it’s one I cut out of the newspaper…remember the newspaper?
I bet you already have a favorite recipe for Onion Soup, but I discovered a short cut yesterday that was a revelation to me so I thought I’d share it with you quickly in case you have a busy day ahead…hahahahaha!
I am an avid believer in caramelized onions, low and slowly cooked onions give everything a flavor boost~Yesterday in a mad flurry of last minute shopping, gifting, visiting and just trying to get the laundry sort of done, I caramelized onions in less than10 minutes…a Christmas miracle!
But they looked great…HH even commented, it smells so good in here…after only five minutes.
I tossed in the garlic, cranked the skillet up from medium high to high, and stood there stirring like a wild woman for a few more minutes.
In went the flour, mustard and sugar and the roux for the soup was ready for the crockpot. Make sure you get all the browned goo on the bottom of the skillet too~
Double strength beef broth, a dash of sherry and a cup of white wine, a dash or two of Worcestershire, some allspice and some freshly ground pepper. Give it a stir, cover it up and 6-8 hours later you will be dining on a bowl of swoon worthy goodness!
Remembering how much we loved the French Onion Stuffed Mushrooms with Gruyere Rosemary Croutons, I used slices of Rosemary bread for the crouton topping.
Toast the bread slices, top with grated cheese and put them in the oven to melt the cheese. Cut into squares for topping soup servings. This makes soup so much easier to eat than having to deal with a giant bread slice that you try in vain to cut with your soup spoon!
For another crouton option click here for French Onion Soup with Gruyere and Bacon Croutons
Yum!
Here’s the recipe:
ONION SOUP WITH ROSEMARY GRUYERE CROUTONS
Equipment
- slow cooker
Ingredients
- 3 large sweet onions thinly sliced
- 3 T butter
- 3 T flour
- 3 garlic cloves minced
- 1/4 tsp dry mustard
- 2 tsp sugar
- 4 c DOUBLE strength beef broth*
- *use 3 T bouillon base mixed with hot water rather than buying the canned broth canned broth isn’t rich enough
- 1/2 c sherry
- 1 cup Chardonnay or any white wine
- 2 healthy dashes Worcestershire
- dashes allspice white pepper
- Rosemary Bakery loaf or any bakery quality dense bread such as french baguette or sourdough, cut into thick slices
- freshly grated Gruyere or Parmesan cheese
- fresh rosemary sprigs for garnish
Instructions
- Saute onions in butter and olive oil over medium low heat til golden 30 min. or over medium high to high heat for 5-7 minutes watching and stirring constantly!
- Lower heat and add flour, garlic, mustard, and sugar, stirring well 1-3 min. until mixture resembles a roux.
- Transfer onions to slow cooker. Add liquids and remaining spices and cover. Refrigerate overnight at this point if desired. Cook on low heat for 6-8 hours.
- Toast bread slices and top with grated cheese. Bake at 350-400 until cheese is melted. Cut bread into squares and serve soup topped with croutons and a sprinkle of fresh rosemary. Makes 4-5 servings
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