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