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Frantic French Onion Soup




Source of Recipe


by mercyteapot, from Desperation Dinners


Recipe Introduction


(including a crockpot technique for easy caramelized onions)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6805.1

List of Ingredients




2 cans (14 1/2 oz each) beef broth
1 can (14 1/2 oz) fat free chicken broth
1 T Worcestreshire sauce
1/4 cup dry sherry
1/2 t bottled minced garlic
1/4 t dried thyme
2 cups caramelized onions with juice
4 deli slices (1 oz each) Swiss cheese
2 cups plain, butter or garlic flavored croutons
4 t Parmesan cheese, or more to taste (if you're making it the way I like it, count on using about double this amount of Parmesan!)

Recipe



Place a broiler rack 6 inches from the heat, and turn on the broiler.

Remove any visible fat from the beef broth and pour into a 4 1/2 quart Dutch oven or soup pot over high heat. Add the chicken broth, sherry, Worcestshire, garlic and thyme. Stir well. Cover the pot and bring it to a boil.

Meanwhile, place 4 ovenproof bowls on a large baking sheet and set aside.

When the broth comes to a boil, add the caramelized onions and cover. Reduce the heat to medium and boil for 1 minute to incorporate teh onion flavor. Remove the pot from the heat.

Divide the soup among 4 bowls and sprinkle each bowl with 1/2 cups croutons. Lay a cheese slice over the croutons. Sprinkle each cheese slice with 1 t Parmesan (or more to taste.) Place the baking sheet under the broiler for 1 minute, or until the cheese melts.

Using pot holders, serve at once, making sure to warn the diners that the bowls will be very hot.

Don't forget a nice crusty baguette for dipping!
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Easy Caramelized Onions:
6 large onions (you want about 6 cups of slices)
2 T olive oil

Peel the onions and cut them into 1/4 inch slices. Place the onions in a slow cooker and drizzle the oil over the slices. Place the lid on the cooker and adjust the heat to high. Cook 8 to 10 hours, until the onions carmelize. They will then have a deep brown color.

Leftover onions can be refrigerated for up to 3 days or frozen for up to a month.