Not your Mama’s French Onion Soup
The night before you want to serve the soup, slice the onions about 1/4″ thick in half rounds.
In a crockpot, add the butter and olive oil and then all the cut onions. Stir to combine. Add 1 tsp of the salt. Place the crockpot on low and let the onions cook over night, 12-14 hours.
Around 12-1pm the next day, add stock, balsamic vinegar, salt, pepper, and thyme and turn the crockpot to high for the remaining hours. It’s okay if the soup cooks for a little more, or a little less than 24 hours.
Grate the gruyere or baby swiss cheese and toast your sliced bread of choice in a toaster, or in a pan on the stove.
Turn on the broiler in your oven.
Ladle soup into oven safe ramekins, add some cheese, then your toast and then more cheese. Place the ramekins on a baking sheet and place under broiler.
Watch carefully, the broiling will only take about 2-3 minutes. Remove from oven and serve immediately.
Ingredients
Directions
The night before you want to serve the soup, slice the onions about 1/4″ thick in half rounds.
In a crockpot, add the butter and olive oil and then all the cut onions. Stir to combine. Add 1 tsp of the salt. Place the crockpot on low and let the onions cook over night, 12-14 hours.
Around 12-1pm the next day, add stock, balsamic vinegar, salt, pepper, and thyme and turn the crockpot to high for the remaining hours. It’s okay if the soup cooks for a little more, or a little less than 24 hours.
Grate the gruyere or baby swiss cheese and toast your sliced bread of choice in a toaster, or in a pan on the stove.
Turn on the broiler in your oven.
Ladle soup into oven safe ramekins, add some cheese, then your toast and then more cheese. Place the ramekins on a baking sheet and place under broiler.
Watch carefully, the broiling will only take about 2-3 minutes. Remove from oven and serve immediately.
Leave a Reply