Hearty French Onion Soup
This comforting and hearty dish is a snap to make, and works equally as well as a starter or the main course.
Serves: 6Hands-on: 20 minutesTotal: 7 hours 20 minutesDifficulty: Easy
- 4 large yellow onions, peeled and thinly sliced
- 1⁄4 cup plus 2 Tbsp. butter, divided
- 3 cups rich beef stock
- 1 cup dry white wine
- 1⁄4 cup medium-dry sherry
- 1 tsp. Worcestershire sauce
- 1 garlic clove, peeled and minced
- 1 loaf French bread
- 1⁄4 cup fresh grated Romano cheese
- In a large frying pan, slowly sauté the onions in 1⁄4 cup butter until limp and glazed. Transfer to a slow cooker. Add the beef stock, white wine, sherry, Worcestershire, and garlic. Cover and cook on low for 7 hours.
- Preheat broiler. Cut 6 slices of French bread about 1 inch thick, and butter the slices with 2 tablespoons butter. (Reserve the remaining bread to serve with the meal.) Place the buttered French bread on a baking sheet. Sprinkle with the cheese. Place under the broiler until lightly toasted.
- To serve, ladle the soup into 6 bowls. Float a slice of toasted French bread on top of each serving.