Email to Cat      

French Onion Soup

Source of Recipe


France & Associates






List of Ingredients



• 1/4 cup olive oil
  
• 8 large yellow onions, thinly sliced
  
• 2 Tbsp flour
  
• 1 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 2 Tbsp Dijon mustard
  
• 8 cups water
  
• 8 tsp granulated beef bouillon (or 8 cubes)
  
• 1 cup cooking sherry
  
• 1 loaf French bread, sliced about 1 inch thick
  
• Parmesan cheese
  
• Butter or olive oil
  
• Provolone cheese (1 slice per serving)
  






Instructions



1. In a large Dutch oven, saute the onions in the 1/4 cup olive oil over medium-high heat. Continue cooking until the onions are slightly caramelized (they will turn a nice brown color). Add the flour, salt, pepper and Dijon mustard. Stir until blended and continue cooking for 2 minutes.
   
   
2. Place the onions in the crockpot. Add the water, bouillon and cooking sherry to the crockpot. Cook on LOW for 6 to 8 hours.
   
   
3. About 15 minutes before serving, prepare the bread: Spread each slice with a light coating of butter or olive oil. Place the slices on a cookie sheet and sprinkle with grated Parmesan cheese. Toast the slices in a 350-degree oven, just until browned. Remove from the oven and reserve.
   
   
4. Preheat broiler. Ladle each serving of soup into an individual oven-proof crock or soup bowl. Place a slice of the toasted French bread on top of each serving. Then place a slice of Provolone cheese on top of the bread.
   
   
5. Put the crocks on a cookie sheet and carefully place on the top rack of the oven; broil just until the cheese is bubbly and browned. (This doesn't take long, so be sure to watch carefully so that you don't burn the cheese!)
   
   Serve with a salad with a red wine vinaigrette.
   
   






Final Comments


This is for a 5-quart crockpot; cut down the proportions if you have a smaller crockpot.