Slow Cooker French Onion Soup | Marlene Maurer – Lakewood, Colo.
1/4 c. unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced
1 tbsp. sugar
6 c. unsalted beef stock
2 tbsp. red wine vinegar
1 1/2 tsp. kosher salt
1 tsp. black pepper
24 slices whole-grain French bread baguette
5 oz. Gruyere cheese, shredded
Place butter, thyme and bay leaf in the bottom of a six-quart electric slow cooker.
Add onions; sprinkle with sugar.
Cover and cook on high for 8 hours.
Remove thyme and bay leaf; discard.
Add stock, vinegar, salt and pepper; cook, covered, on high for 30 minutes.
Preheat broiler to high.
Arrange bread in a single layer on two baking sheets; broil 30 seconds on each side or until toasted.
Place 1 cup soup in each of 12 ramekins.
Top each serving with two bread slices and 2 tbsp. cheese.
Place six ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.
Repeat procedure with remaining ingredients.
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The Castle Rock based Colorado Agricultural Leadership Foundation hosted its 12th Legend of Agriculture Dinner on Friday, Oct. 1, 2021. Held for the first time on the CALF grounds at the historic Lowell Ranch, it…