French Onion Soup Crock Pot Recipe
--2 cans of beef broth
--3 T butter
--2 yellow onions
--1/2 T granulated sugar
--1/4 cup cooking sherry (or dry white wine would probably work)
--1/2 t kosher salt (you might need more if your butter isn't salted)
--slices of brown rice bread (or french bread)
--gruyere cheese (swiss could work too)
--heat your crockpot to high and plop your butter in to start melting
--slice the yellow onions into rings
--break up the onion slices with your fingers, and rub them around in the melted butter
--add the beef broth, sugar, salt, and sherry
--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable
--preheat oven to the broiling option
--toast 4 slices of the bread that you are going to use. That Trader Joe's brown rice bread needed to be toasted twice in my toaster to get to the desired crunchiness.
--cut gruyere cheese into slices
--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup
--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven
--broil for a minute or two--the cheese should be all melty and turn a golden color
ladle into 4 bowls.
From the blog A year of slow cooking.
The above is how it is written on the blog.
This is what I do:
I add ALOT more onions. I also brown at least half of them before putting them in the slow cooker, since I like the flavor it adds.
I also use a nice sherry or Port for the cooking sherry.
I use a mixture of provolone and mozzarella for my cheese.