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French Onion Soup (IP or Crockpot)




Source of Recipe


Katie E. Hernandez, adapted from A Year of Slow Cooking


Recipe Introduction


This is ridiculously easy to make, and tastes like it belongs in a French restaurant. This is a good dish to simmer all day long while you are at work, or while out and about saving the world.


List of Ingredients




9 cans or 96 oz.= (2) 48 oz. containers beef broth
or 12 cups water and 12 bouillon cubes
12 tbsp. butter
12 reg. yellow onions, or 5-6 large, thickly sliced
2 1/4 tbsp. granulated sugar
1 cup cooking sherry, or dry white wine
2 tsp. salt
4 1/2 tbsp. Worcestershire

2 loaves French bread, sliced & toasted
Gruyere, Munster or Swiss cheese, cut into slices

Recipe



INSTANT POT:

Sauté butter and onions until onions are translucent (about 15 mins).
Add sugar and salt; stir until onion becomes brown (about 10-15 mins).
De-glaze onion mixture with wine and sauté until wine is completely evaporated.

Add broth and Worcestershire.
Cook at HIGH pressure for 5 mins.
Use natural release.

------------------------------------------------------------

CROCKPOT:

Heat crockpot to HIGH and add butter to start melting.
Break up onion slices with fingers and rub around in melted butter.
Add beef broth, sugar, salt and sherry.
Cook on HIGH for 6-8 hours or LOW for 10-12 or until onions are translucent and pliable.

JUST BEFORE SERVING:

Preheat oven to broiling.
Ladle soup into individual stoneware bowls.
Carefully float toasted bread on top of soup.
Place cheese on top of bread.
Place bowls UNCOVERED into oven and broil 1-2 mins.
*Or microwave 45 secs.
The cheese should be all melty & golden.

Serves: 8-10